- 200 grams onion
- 2 garlic cloves
- 1 can 4 bean mix
- 1 can Diced Tomatoes (400g tin)
- 20 grams olive oil
- 40 grams tomato paste
- 150 grams frozen corn kernels
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 capsicum (optional)
- 1 package Mountain Bread (8 pieces)
- Tasty cheese, for topping
- Avocado or Guacamole
- Grated Carrot
- Shredded Iceberg Lettuce
- Green Apple finely sliced
1h 0minPreparation 50minBaking/Cooking
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Using the scales, add 200g onion, 2 garlic cloves (or 4 if you're like me!), along with 1tsp cumin, 1tsp coriander, 1tsp smoked paprika and 1/2 tsp cayenne pepper. Chop for 5 seconds/Speed 5/MC on. Scrape down the sides of the bowl.
Using the scales, add 20g of olive oil. Saute for 4 minutes/80 degrees//MC on.
While the onion is cooking, drain the liquid from the four bean mix and open the tomato tin, ready to pour in.
- When onion has finished sautéing, add the four bean mix and the diced tomatoes to the bowl. Also, using the scales, add 40g of tomato paste. Cook for 20 Minutes/Speed 0.5/98 Degrees/MC tilted.
- Using the scales, add 150g frozen corn kernels to the bowl. Cook for 10 Minutes/Speed 1//98 Degrees/MC tilted.
- ***IF PRE-MAKING THIS TO ASSEMBLE LATER, THIS IS YOUR FINAL STEP. LET THE MIXTURE COOL A LITTLE BEFORE PUTTING IN AN AIR TIGHT CONTAINER AND STORING IN THE FRIDGE.***
- While allowing the mixture to cool slightly, open the packet of Mountain Bread and set on a clean cutting board or bench. Grease a baking dish with olive oil. Make sure the width of the Mountain Bread will fit comfortably across the dish.
- Once mixture has cooled a little, using a spoon, evenly place the mixture across one end of the Mountain Bread (the short end) and then roll the Mountain Bread up. Place the rolled enchilada into the baking dish. Ensure the seam is at the bottom so it holds together. Repeat until all eight Mountain Bread pieces are used. The filling should fill the eight perfectly and they should fit snug next to eachother. You may need to use two baking dishes.
- Cover the top of the enchiladas with grated cheese and bake in the oven for 15 minutes on 180 degrees celcius.
- Allow to cool a little and the serve with guacamole and a simple shredded lettuce, apple and carrot salad. (Shred lettuce, slice apple really finely into matchsticks and grate carrot. Mix together with your hands.)
WRAPPING IT UP
If you have left over roast beef or chicken then add this to each enchilada before you roll them up. Easy and great to use up those left overs in the fridge. Alternatively, if you have raw chicken or beef, you can dice it up and add it to the recipe at the same step as the corn kernels.
I pre-make the filling and let it sit in the fridge for a few days. If I happen to be running late home from work one afternoon then this is so quick and easy to assemble and chuck in the oven.
The side salad takes 3 minutes to make and the guacamole that I make consists of a whole avocado, a small tub of plain Greek yoghurt, salt and pepper and a squeeze of lemon. Smoosh it all together and pile it on top of the shredded salad. Yuuuum!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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