Vegetarian enchiladas
Vegetarian main course of enchiladas.
Vegetarian enchiladas with a slightly spicy Latin tomato sauce, filled with black beans, corn, bell pepper and tomato.
Preparation
Preheat the oven to 180°C (350°F). Finely chop half the onion. Dice the bell pepper and tomatoes. Drain the corn and black beans. Briefly heat the wraps in the microwave until they're soft enough to roll.
Heat 1 tablespoon of olive oil in a saucepan and sauté the chopped onion. Add the can of diced tomatoes, 1 tablespoon of World Spice Blend - Chimichurri, and sea salt to taste. Simmer the tomato sauce over low heat for about 5 minutes.
Meanwhile, heat 2 tablespoons of olive oil in a pan. Add the diced tomatoes, bell peppers, corn, and 1 tablespoon of World Spice Blend - Chimichurri. Cook for about 2 minutes over medium heat. Add the black beans and stir-fry for another 30 seconds.
Fill the tortillas with the bean mixture, roll them up, and place them in a baking dish. Pour the tomato sauce over the filled tortillas and top with the grated cheese. Place the baking dish in the preheated oven for about 12 to 15 minutes.
Meanwhile, combine the crème fraîche with the lime juice and season with black pepper and/or sea salt, if desired. Slice the avocados and thinly slice the scallions. Garnish the enchiladas with this and serve immediately.
Ingredients
- Voor de wraps:
- 8 tortilla wraps
- 2 grote tomaten
- 1 gele paprika
- 2 avocado’s
- 1 bosui
- 1 limoen
- 1 blik zwarte bonen à 200 g
- 1 blik mais à 300 g
- 100 g geraspte kaas
- 125 g crème fraîche
- 1 el World Spice Blend - Chimichurri
- 2 el olijfolie
- Zwarte peper, naar smaak
- Zeezout, naar smaak
- Voor de tomatensaus:
- 1 blikje tomatenblokjes à 400 g
- ½ ui
- 1 el World Spice Blend - Chimichurri
- 1 el olijfolie
- Zeezout, naar smaak
Supplies
- casserole
