Enchiladas
Enchiladas

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, enchiladas. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Vegetarian enchilada is a popular Mexican dish with my family. This mix of veggies with homemade enchilada sauce is such a tasty treat. This is my twist to the classic Mexican dish, which is very.

Enchiladas is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Enchiladas is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have enchiladas using 15 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Enchiladas:
  1. Prepare 2 red or yellow capsicum
  2. Make ready 2 corn on the cob
  3. Make ready 400 g tin black beans
  4. Take 1/2 tsp ground cumin
  5. Make ready 6 Spring onions
  6. Make ready 1 fresh red chilli
  7. Get 1 bunch coriander
  8. Make ready 1 lime
  9. Make ready 2 cloves garlic
  10. Get 2 x400g tinned tomatoes
  11. Get 8 small tortillas
  12. Take 40 g feta cheese
  13. Prepare 100 g cheddar cheese
  14. Take Oil to cook
  15. Get Olive oil to dress

Enchiladas from my real, live Mexican great uncle. My mom has made these enchiladas for decades, and I feel I have been commissioned to pass them on to you. The fastest enchiladas in the west! Vegetarian enchiladas with avocado and tomato sauce = Enchiladas Bandera!

Steps to make Enchiladas:
  1. Preheat oven to 200C/400F/Gas 6. Put large griddle pan on high heat to get smoking hot
  2. Halve and de-seed capsicums/peppers and put on griddle with corn. 8-10 minutes until charred. Remove to cool
  3. Heat tbls oil in frypan on medium, add drained black beans w cumin. Fry until crisp, 5 mins or so
  4. Cut corn kernels away from the cob and chop capsicum in to 1 1/2cm chunks. Reserve 1 tbsp corn, add remainder to bowl with capsicum and black beans
  5. Trim and finely slice spring onions, reserve small handful. Add remainder to bowl. Add sliced chilli and most of the coriander leaves, reserving the stalks
  6. Squeeze lime juice over bowl and season
  7. Reheat frypan with 1 tbsp oil add garlic and coriander stalks for 1 minute to soften. Stir in tomatoes and a tin of hot water. Bring to the boil, then simmer for 5 mins until thickened. Season. Cool. Liquidise.
  8. Divide veggie mix between the tortillas and roll up. Line up snug in baking dish - approx 20cm x 30cm and tuck scruffy ends underneath
  9. Pour over tomato sauce, coarsely grate cheddar on top and crumble over feta
  10. Drizzle with olive oil and put in hot oven for 25 mins until bubbling and golden
  11. Scatter reserved corn, spring onion and coriander leaves over. Serve with green salad

Spoon over the remaining enchilada sauce and top with. Garlic cloves slip right out of their papery skin with a good whack from the broad side of a knife. ohhhhh mama. gimme all the Enchiladas Verdes. You know, the Tex-Mex girl in me just has to have a good enchilada now and then. But boy, they can really be unhealthy. Just before serving, garnish the enchiladas with fresh coriander.

So that is going to wrap it up for this special food enchiladas recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!