How to Prepare Delicious Enchiladas

Without fail cooking ultimate Enchiladas easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Enchiladas with 15 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 15 ingredients and 11 stages of easy cooking Enchiladas.

Ingredients all Enchiladas

1. Needed 2 : red or yellow capsicum.

2. Prepare 2 : corn on the cob.

3. Needed 400 g : tin black beans.

4. Prepare 1/2 tsp : ground cumin.

5. Needed 6 : Spring onions.

6. Needed 1 : fresh red chilli.

7. Prepare 1 bunch : coriander.

8. Needed 1 : lime.

9. Needed 2 cloves : garlic.

10. Needed 2 : x400g tinned tomatoes.

11. Needed 8 : small tortillas.

12. Needed 40 g : feta cheese.

13. Needed 100 g : cheddar cheese.

14. Needed : Oil to cook.

15. Prepare : Olive oil to dress.

If all ingredients Enchiladas it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Enchiladas

1. Preheat oven to 200C/400F/Gas 6. Put large griddle pan on high heat to get smoking hot.

2. Halve and de-seed capsicums/peppers and put on griddle with corn. 8-10 minutes until charred. Remove to cool.

3. Heat tbls oil in frypan on medium, add drained black beans w cumin. Fry until crisp, 5 mins or so.

4. Cut corn kernels away from the cob and chop capsicum in to 1 1/2cm chunks. Reserve 1 tbsp corn, add remainder to bowl with capsicum and black beans.

5. Trim and finely slice spring onions, reserve small handful. Add remainder to bowl. Add sliced chilli and most of the coriander leaves, reserving the stalks.

6. Squeeze lime juice over bowl and season.

7. Reheat frypan with 1 tbsp oil add garlic and coriander stalks for 1 minute to soften. Stir in tomatoes and a tin of hot water. Bring to the boil, then simmer for 5 mins until thickened. Season. Cool. Liquidise..

8. Divide veggie mix between the tortillas and roll up. Line up snug in baking dish - approx 20cm x 30cm and tuck scruffy ends underneath.

9. Pour over tomato sauce, coarsely grate cheddar on top and crumble over feta.

10. Drizzle with olive oil and put in hot oven for 25 mins until bubbling and golden.

11. Scatter reserved corn, spring onion and coriander leaves over. Serve with green salad.

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