Knead, roll, and bake – here are enchiladas inspired by Mexico, prepared in three steps. Discover the taste of a hearty vegetable filling and tomato and garlic sauce.
Ingredients
Decoration
- Fresh basil, 5 g
Tomato Sauce
- Black pepper, 1 pinch
- Red tomatoes, 4 pcs
- Olive oil, 1 tbsp
- Dried oregano, 1 pinch
- Parsley, 2 tbsp
- Salt, 1 pinch
- Red pesto, 1 tbsp
- Garlic cloves, 2 pcs
Filling
- Canned red beans, 400 g
- Red chili pepper, 2 pcs
- Red bell pepper, 1 pc
- Canned corn, 285 g
- Oil, 2 tbsp
- Olive oil, 1 tbsp
- Ground smoked paprika, 0.5 tsp
- Lemon juice, 50 ml
- Salt, 1 pinch
- Shallots, 3 pcs
- Hokkaido pumpkin, 500 g
- Garlic cloves, 4 pcs
Corn Tortillas
- Corn flour, 345 g
- Canola oil, 3 tbsp
- Salt, 1 pinch
- Water, 375 ml
Additional
- Mozzarella cheese, 3 pcs
- Smoked yellow cheese, 200 g
Preparation
Step 1: Knead the Dough and Fry the Tortillas
Combine all ingredients for the tortillas in a bowl, then knead thoroughly. Place the dough in the refrigerator for an hour.
Divide the chilled dough into 8 portions and roll each into a thin, round disc. Fry on a dry pan on both sides, flipping several times.
Step 2: Prepare the Filling
Dice the peeled and hollowed-out pumpkin and place it on a baking sheet lined with parchment paper. Drizzle with olive oil. Sprinkle with salt and smoked paprika. Bake in an oven preheated to 180°C for 30 minutes.
Slice the garlic, cut the shallots into feathers, dice the bell pepper, and chop the chili. Sauté the vegetables in heated oil in a pan. Add the baked pumpkin, drained corn, and beans. Season with lemon juice. Set aside.
Step 3: Prepare the Tomato Sauce
Blanch the tomatoes in boiling water, peel, and dice. Heat olive oil in a pot. Add chopped garlic and tomatoes. Add spices. Simmer until the tomatoes break down.
Add pesto and chopped parsley.
Step 4: Roll the Enchiladas
Place slices of mozzarella cheese and the filling on each of the 8 prepared tortilla discs. Roll up the discs into rolls and place them tightly next to each other in a baking dish. Pour over the tomato sauce and sprinkle with smoked cheese.
Bake in an oven preheated to 180°C for about 20 minutes.
Step 5: Serve the Enchiladas
Serve the enchiladas warm with basil leaves.
