Enchiladas

Posted on March 6, 2022

Enchiladas

Are you looking for recipe inspiration? Enchiladas special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Enchiladas What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Enchiladas, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Enchiladas delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Enchiladas is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Enchiladas estimated approx. 45 minutes.

Well, this time, let's try it, and vary the Enchiladas yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Enchiladas using 15 ingredient type and 11 manufacturing steps. Here's how to make the dish.

Ingredients and spices that need to be prepared to make Enchiladas:

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

Steps to make a 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

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