Enchilada
Sauce
Salad
This spicy red enchilada sauce is simple to make and tastes amazing, the sauce has a tomato base and is flavoured with chilli, oregano and cumin. To make the sauce Fry the onions till soft, chop the chilli and add to the frying pan cook for a minute or two then add the crushed garlic. add the chilli and cumin cook for a minute or two. Add the tomatoes, oregano, vinegar, sugar and water, cook till the sauce thickens and then season with salt and pepper set a side.
Soft flour tortillas, packed with black beans, courgettes and sweetcorn topped with mole red enchilada sauce and cheese baked in the oven till golden brown. To make the dish In a new frying pan add the onions and cook till soft, chop the courgettes into batons and add to the frying pan cook for five minutes. Add the garlic cook for a minute, then add the drained black beans, crush the beans, add the chilli flakes, cumin and the tomato puree, cook for five minutes add the corn and chopped coriander. Add half the sauce to the vegetables and beans, place a little sauce in the bottom of the casserole dish, place the vegetable mixture into the wraps and roll place in the casserole dish. Pour the remaining sauce over the enchiladas and top with cheese, bake in the oven and cook for 20 minutes.
Freeze this dish before you cook it, make sure it has fully
cooled before you freeze. To reheat, make sure it is fully defrosted and then
follow the normal cooking instructions.
This dish is great all year round, we usually serve it in
spring, autumn, or winter, with a light green salad and tomatoes. You can make
this dish at the weekend and freeze extra for a quick homemade dinner midweek.
This dish is perfect for the whole family or for just two.
It is perfect for vegetarians and cheap to make so great if you’re on a budget.
We serve this dish with a simple green salad, but for other
dinner ideas serve it with some different side dishes
Our homemade enchilada sauce makes these the best enchiladas, with a delicious combination of herbs and spice that perfectly marry with the black beans and corn.
Enchiladas are traditionally a Mexican dish, they are soft tortillas, corn or flour, wrapped around a filling of meat of vegetables, topped with an authentic mole red or green enchilada sauce and tolled with cheese.
Tortilla- you can use either corn or flour sift tortilla wraps, this recipe uses flour tortillas as the corn tortillas have a stronger flavour that can overwhelm the flavours.
Cheese- you can use any strong flavoured cheese that melts well, we have used cheddar cheese but you can use a traditional manchego cheese .
beans - black beans are used regularly in Mexican cooking and are readily available in the supermarket, if you dont have any you can use kidney beans, if you choose to use them crush them a little
Vegetables we use corn and courgettes, but you can also use sweet potatoes or butternut squash
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