Vegetable Enchiladas

Enchiladas is one of the most common food in mexican cuisine. An enchilada is a corn or flour tortilla rolled around a filling and covered with a chili sauce. Enchiladas can contain any type of filling like meat, cheese or vegetables and one of the typical ingredient being beans. They are topped with cheese, sour cream and/or fresh cilantro. Here's a simple mexican recipe to add to your collection...

Ingredients:

1 cup broccoli florets, cut into small pieces, steamed
1/4 head red cabbage, thinly sliced
1 medium green bell pepper, thinly sliced
1 medium tomato, finely chopped
1/2 cup yellow corn kernels
1/4 cup fresh cilantro leaves, finely chopped
1/4 cup spring/green onions, finely chopped
15 oz can of dark red kidney beans, drained and rinsed
10 oz hot enchilada sauce
3-4 tbsp hot taco sauce
2 tbsp spicy taco seasoning
5 flour tortillas (or use whole wheat or corn tortillas)
1/2 cup cheddar cheese
1/4 cup light sour cream (optional)

Method:

In a bowl, add the dark red kidney beans (you can replace it with black beans or refried beans) and slightly mash it. Add the taco seasoning and mix well. Set aside.

Preheat the oven to 375°F.

Heat a skillet and slightly warm each tortilla before rolling it with filling. In an 8ʺ x 11ʺ baking dish, add a thin layer of enchilada sauce and assemble each tortilla as follows:

Lay the tortilla on a plate, layer it with dark red kidney beans, 1 tbsp each of broccoli, corn, green bell pepper, red cabbage and tomato. Add hot taco sauce and roll around the filling. Place the tortillas in the baking dish with the rolled ends on the bottom.  Repeat the procedure for each of the tortillas.

Pour the enchilada sauce over the tortillas until they are covered completely. Top the tortillas with the remaining chopped tomatoes, spring onions, cilantro and cheese.

Bake for 25-30 mins until the cheese is melted and the sauce starts to bubble up. Allow it to cool for 2-3 mins. Serve enchiladas with a dollop of sour cream on top (optional).

Makes 5 servings.