Enchiladas with spicy tomato sauce

Ingredients

  • 4 × Tortillas
  • 400g Black Beans
  • 50g Cheddar
  • 100g Mushrooms
  • 1 × Bell Pepper
  • 70ml Tomato Puree
  • 2g Spices! (Hello Fiesta?)
  • 1 × Lime
  • 150g Sour Cream (Schmand)
  • 1 × Spring Onion
  • 1 × Chilli Pepper
  • 2 × Tomato
  • 1 × Garlic Clove
  • 10g Butter
  • 4g Vegetable Stock

Method

  1. Preheat the oven to 200 ° C top / bottom heat (180 ° C convection). Boil some water in the kettle.

  2. Halve the pepper, remove the core and cut the pepper halves into strips. Put black beans in a colander and rinse under running water until it runs clear. Peel and finely chop garlic. Cut the chilli into rings (attention: spicy!). Quarter or eighth of the mushrooms depending on their size. Cut the white and green parts of the spring onions separately into thin rings. Roughly grate cheese.

  3. Prepare vegatable broth with vegetable stock and 100ml boiling water.

  4. In a large pan heat 1 tbsp olive oil over medium heat and sauté the garlic, paprika, mushrooms and white spring onion rings for approx. 3 minutes. Add black beans and fry for 2 minutes. Add vegetable broth and simmer for 6 - 8 minutes, until the peppers are soft and the water has boiled away.

  5. Prepare tomato broth with tomato paste and 150ml boiling water.

  6. After simmering, add 2 tbsp sour cream to the beans and season with salt & pepper to taste and mix together.

  7. Fill the tortilla wraps with the bean mixture and roll up. Place the rolls close together in a baking dish.

  8. Melt butter in the same pan over medium heat, add “Hello Fiesta” spice mixture and heat for approx. 30 seconds. Add tomato broth and stir into a sauce. Season to taste with salt and pepper. Spread the tomato sauce over the enchiladas and top with the chili rings. Crumble the cheese mix over it. Bake the enchiladas in the oven for 10-15 minutes, until the cheese is golden brown.

  9. Wash the lime with hot water, and finely grate the peel. Halve the lime and squeeze half of the lime into a small bowl. Cut the other half into wedges. Halve the tomatoes, remove the stalk and seeds and cut the tomato halves into approx. 2 cm cubes. Add the tomato and green spring onion rings to the lime juice and add 1 tsp sugar, stir and let marinate.

  10. In a second small bowl, add the remaining sour cream with 1 tsp of the lime zest and season with salt and pepper. Spread the enchiladas on plates and enjoy with tomato salsa, lemon sour cream and lime wedges. Good Appetite!