This tasty vegetarian enchilada recipe is just as good as any recipe with meat and packed full of flavour and traditional Mexican tastes. This is quite a long and complicated recipe but it absolutely worth it for the flavour. Serve it up with a big platter of nachos, sour cream, and burritos and turn it into a proper Mexican style dinner party.
Servings per Recipe: 8
Preparation time: Overnight for the refried beans
Cooking time: 45 minutes once all prep is done
Method of Preparation:
Chop the onions and garlic very finely together. Heat some oil in a heavy-bottomed saucepan. Add the onions and garlic and cook until translucent. Add all of the spices and cook – but cook on a low heat so they do not burn.
Add the tin of tomatoes and simmer slowly.
Reheat the refried beans and mix in the kidney beans.
Lay out the tortillas and spread the bean mixture over them.
Wrap up and place into an ovenproof dish so the seam is face down.
Pour the tomato based sauce you made earlier.
Sprinkle the cheese over the top and pop into the oven for 20 minutes at 220C.
Serve with yoghurt. Finely chop some chives, onion, and garlic and mix this with the yoghurt. Drizzle it over the tortillas as they come out of the oven.
You could also try this with a tsp. of cocoa powder to deepen the flavour and make it taste totally different; or you could try more chilli powder. A nice thing to add would be a few char-grilled red peppers with the skins removed to add a sweetness and variety of flavour to the dish.
Serve with a big green salad.