Vegetarian Enchiladas

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Vegetarian Enchiladas

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Ingredients

8 portion(s)

Tortillas

500 g Baker's Flour
1 tsp salt
1 tsp baking powder
80 g olive oil
250 g warm water

Enchilada sauce

50 g plain flour
50 g olive oil
1 tsp ground cumin
1 tsp coriander seed, ground
1 tsp paprika
1 tsp dried oregano
400 g water
70 g tomato paste
30 g Vegetable stock paste

Enchiladas

150 g Cheddar cheese
1 can red kidney beans, drained and rinsed
2 cloves garlic
0.5 tsp ground cumin
1 tsp salt
1 can canned black beans, drained and rinsed
1 can Corn, drained and rinsed
0.5 Capsicum, diced small
20 g lime juice
150 g sour cream
jalapeño chilli, sliced and pickled (optional)

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6

1h 20min

Preparation 1h 0min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 6
- Recipe is created for
  TM 5
  
  Please 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!
- Recipe is created for
  TM 31
9
Baking Cooking Mexican Dinner Main course Vegetarian

Recipe's preparation

Tortillas

Place flour, salt and baking powder into mixing bowl and mix 10 sec/speed 3.

Add oil and water knead Dough for 2 min.

Transfer onto a silicone bread mat or floured work surface and shape into a ball. Wrap dough in silicone bread mat or place into a bowl and cover with a kitchen towel. Leave to rest at room temperature for 15 minutes.

Divide dough into approx. 16 portions and roll out into circles (approx. 25 cm diameter), dusting with flour as needed if dough is sticky[/size]

Place a large, heavy-based frypan (26-30 cm) over medium-high heat. Place 1 tortilla into pan and fry for approx. 1 minute, or until tortilla bubbles and starts to brown. Turn tortilla over and fry for 30 seconds - 1 minute. Transfer into a thermal serving bowl or large plate and cover to keep warm. Repeat frying with remaining tortillas. Set aside and make enchilada sauce.[/size]

Enchilada Sauce

Place flour, oil, cumin, coriander, paprika and oregano into bowl.

Cook 3 mins, 100 degrees, speed 2. MC off

Add water, tomato paste & vege stock.

Cook 7 mins, 90 degrees, speed 4. MC on.

Transfer to another bowl or use 2nd mixing bowl.

Enchiladas

Preheat oven to 180 degrees and grease baking dish with oil.

Cut cheese into 2cm pieces, add to bowl.

Grate 5 seconds, speed 7, MC on.

Transfer to another bowl.

Add kidney beans, garlic, cumin, salt and 150g enchilada sauce to bowl.

Blend 3 seconds, speed 6, MC on

Scrape down bowl and add black beans, corn, capsicum and lime juice.

Combine 10 seconds, speed 3. MC on.

To assemble, add half a cup of enchilada sauce to base of baking dish.
Lay tortillas out and add 1 tablespoon sour cream down the middle of each.
Add 2 heaped tablespoons of filling.
Add a few slices of jalapenos (optional).
Roll to enclose them and lay into baking dish.
Top with rest of enchilada sauce and sprinkle with cheese.
Bake 20 minutes.

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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.