Vegetable enchiladas
Local name : Enchiladas de verduras
Corn tortillas dipped in guajillo chilli sauce, filled with courgette and black beans, then baked under a layer of melted cheese.
Photo : Lameirasb · CC BY-SA 4.0
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Serves
- 4
- Difficulty
- Medium
Method
- Open the guajillos, discard the seeds and toast them for 30 seconds a side in a dry pan. Cover with boiling water and soak for 20 minutes.
- Blend the drained chillies with the garlic, half the onion and the stock. Push the sauce through a sieve to catch the skins.
- Pour the sauce into a pan with 1 tbsp oil and let it thicken over medium heat for 8 minutes. Season with salt.
- Fry the remaining onion and the diced courgette in the rest of the oil for 6 minutes. Add the beans and cumin, then mash a third of the beans with a fork.
- Warm each tortilla for 20 seconds a side, then draw it through the hot sauce. Spoon in some filling and roll it up.
- Pack the rolls tight in a baking dish, coat with the remaining sauce and scatter over the cheese.
- Bake at 200C for 15 minutes, until the cheese bubbles. Scatter coriander over just before serving.
Dipping the tortilla in hot sauce softens it and stops it splitting as you roll. For a vegan version, drop the cheese and lay slices of avocado over the dish once it comes out of the oven.
