Mexican · serves 2
Enchiladas
Roll, sauce, bake. A tray that feeds five and comes out of the oven bubbling.
Ingredients
- 10 tortillas
- 2 cans black beans or rajma
- 3 cups grated cheese
- For the sauce: 1 can tomatoes, 4 dried red chillies, 1 onion, 4 garlic cloves, 1 tbsp cumin, 1 tsp oregano
- 1 capsicum, 1 onion, 1 cup corn
- Curd, coriander
Method
- Sauce: soak the red chillies in hot water 10 minutes, then blend with tomatoes, onion, garlic, cumin, oregano and salt. Cook it in oil for 10 minutes — raw sauce tastes flat.
- Filling: fry capsicum, onion and corn, then mash in the beans with cumin and salt.
- Thin layer of sauce in the dish. Fill each tortilla, roll, and lay them seam side down, packed tight.
- Pour the rest of the sauce over, covering every edge — exposed tortilla goes hard.
- Cheese over the whole thing. 190°C for 25 minutes till bubbling.
- Rest 10 minutes. Curd and coriander on top.