Bean Enchiladas Veg HT
MC Mexican 75mins
Serves 6 Hot Vegetarian Vegetables
Pulses Herbs Main Course Gluten Wheat Free Mexico Nth American North America
18 Corn Tortillas
For the Sauce
2x 400g/14oz tins
½ Green Capsicum (sweet pepper), deseeded and chopped
1 Stick Celery, chopped
½ Onion, chopped
2 tbsp Fresh
2 Garlic Cloves, chopped
2 Hot Chilies,
1 teasp Dried Basil
1 teasp Dried
½ teasp Ground Coriander,
½ teasp Ground Cumin
For the Filling
3 tbsp Corn Oil
1 Onion, finely chopped
1 Capsicum (sweet pepper) deseeded and chopped
3 Sticks Celery, chopped
1 tbsp freshly chopped Parsley
300g/11oz Courgettes (zucchini), finely chopped
300g/11oz Green Beans, chopped
1 tbsp Cornmeal
¼ teasp Ground Cumin
¼ teasp Chili
100g/4oz grated Cheddar or Monterey Jack Cheese
175g/6oz cooked Black, Kidney or Pinto beans
1. Place all the
sauce ingredients (apart from one of the tins of tomatoes) in a food processor
or blender and process until relatively smooth.
to a medium saucepan, add the remaining tin of tomatoes, bring to the boil then
reduce the heat and simmer, uncovered, for 20 minutes, stirring from time to
Preheat oven to 180C, 350F Gas Mark 4 and lightly oil a shallow baking dish.
4. Make the
filling: Heat the oil in a large saucepan, add the onion, pepper, celery
and parsley and sauté for 4-5 minutes, stirring.
5. Add the
remaining vegetables, mix well and cook, covered for 5 minutes or until
6. Add the
cornmeal, seasonings, and beans and continue to cook, stirring from time to
time, until heated through.
7. Divide the
vegetable mixture between the tortillas then roll them up to form enchiladas.
Place the enchiladas in a single layer in prepared baking dish.
8. Cover with the
sauce, sprinkle the cheese evenly over the top and bake for 20-30 minutes. Serve