Veggie Enchiladas

Recently there was a boat show in Antibes. There was free wine. Enough said.

Too hot? Too spicey?!

Too hot? Too spicey?!

Needless to say, I was good and made dinner for the crew before going out and sampling a little of all the free wine (for research purposes obviously). I made these enchiladas and boy were the crew, the staff from the wine stand, and the various friends tagging along pleased that dinner was ready and waiting before we hit the town. Mexican comfort food at its best; spicey, cheesy and oh so incredibly moreish.

Veggie Enchiladas

There are 3 components to this dish: the filling, the salsa and the sauce.

Filling: Courgette, tin of white beans (i.e. cannellini), tin of sweetcorn, onion, garlic, dollop sour cream (or creme fraiche), handful cheddar cheese

Salsa: Red onion, tomatoes, red pepper, fresh coriander, red chilli, olive oil, seasoning

Sauce: Tin of whole, peeled plum tomatoes, onion, carrot, garlic, olive oil, pinch sugar, a little balsamic vinegar, seasoning

Extras: 6-8 tortilla wraps, cheddar cheese

Start by making the salsa as this tastes so much better after a little chance for the flavours to meld together. Dice the red onion and chilli very small and put into a mixing bowl. Roughly chop the tomatoes, red pepper and coriander and add to the bowl with a good glug of olive oil. Mix well and season to taste with salt and pepper, cover and leave on the side while you prepare the other bits.

Next start the tomato sauce. Chop the onion and carrot finely, put in a saucepan with lots of olive oil (loads….). Sweat the onion with the carrot, a pinch of sugar, salt and plenty of black pepper, until it is soft and translucent. Add a small glug of balsamic vinegar and stir well. Using your hands, squeeze the tomatoes into the pan, retaining the sauce in the can. Simmer on a low heat until all the juice has evapourated and a thick, concentrated sauce remains.

For the filling, fry an onion and a couple of cloves of garlic until soft and caramely. Add the courgettes (chopped into thick discs and then quartered), and fry until a little colour is taken. Then add the sweetcorn and the white beans, stir in a big dollop of sour cream, enough so the sauce coats all the vegetables. Sprinkle in a handful of grated cheddar cheese and stir.

Lay out the tortillas, place two table spoons of the creamy filling in each one and roll it up. In a deep roasting tin/pirex dish, spread a layer of salsa on the bottom and then pack in the rolled up tortillas. Put a line of salsa down the middle of the packed in tortillas and then pour the tomato sauce all over. Sprinkle LOTS of grated cheddar over the top. Place in the oven at 180 C for 20 minutes, until the top is golden brown. Serve with avocado salad, guacamole and lots of Corona.

 

 

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