Vegetarian enchiladas
Facts
| tags: | spizing, hot, mexican, vegeterian |
Ingredients
- 1 tbsp olive oil
- 1 cloves garlic
- 2 cans mixed beans
- 1 can beans
- 1 can corn
- 150 ml water
- 1 tbsp Hot Mexican Spice Mix
- 1 salt
- 300 g tomato paste
- 1 tbsp olive oil
- NaN cloves garlic
- 1 tbsp Spicy Mexican Spice Mix
- 1 salt
- 1 paprika
- 1 parsley
- 1 fresh coriander
- 12 tortillas
- 200 g yellow cheese
Cookware
- pan
- bowl
- baking tray
- oven
Directions
- In a pan, heat olive oil over medium heat and stew finely chopped garlic in it.
- Add mixed beans (black and red) (or beans and corn).
- Mix well and lightly crush the beans, then add water, Hot Mexican Spice Mix and salt to taste. Cook for about 10 minutes.
- Meanwhile, mix bowl tomato paste, olive oil, finely chopped garlic, Spicy Mexican Spice Mix, salt and paprika to taste and optionally finely chopped parsley or fresh coriander. Mix the salsa well.
- Put a thin layer of salsa in a baking tray.
- In small tortillas, wrap 2 tablespoons of the bean mixture ech. Arrange the wrapped tortillas in the baking tray and pour over the remaining salsa. If desired, grate with yellow cheese.
- Bake in a preheated 200 degree oven for ~{15-20%minutes} or until done.