Vegetarian Enchiladas with Refried Beans

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Ingredients

REFRIED BEANS

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2 tbsp olive oil

1 onion, finely chopped

3 garlic cloves, crushed

1 green chilli, chopped

400 g/14 oz can red kidney beans, drained

400 g/14 oz can pinto beans, drained

2 tbsp chopped coriander

150 ml/1/4 pint vegetable stock

ENCHILADAS

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4 flour tortillas

75 g/23/4 oz Cheddar, grated

FILLING

whole bag of spinach

2 tbsp olive oil

8-10 baby sweetcorn cobs, sliced

25-50g frozen peas, thawed

1 red pepper, diced

1 carrot, diced

1 leek, sliced

2 garlic cloves, crushed

1 red chilli, chopped

salt and pepper

SAUCE

800 ml passata

2 shallots, chopped

1 garlic clove, crushed

little amount of vegetable stock

1 tsp caster sugar

1 tsp chilli powder

Directions

  • REFRIED BEANS
  • 1 Heat the oil for the beans in a large frying pan. Add the onion and sauté for 3-5 minutes until softened. Add the garlic and chilli and cook for 1 minute.
  • 2 Mash the beans with a potato masher and stir into the pan with the coriander.
  • 3 Stir in the stock and cook the beans, stirring, for 5 minutes until soft and pulpy.
  • ENCHILADAS
  • 1 To make the filling, blanch the spinach in a pan of boiling water for 2 minutes, drain well and chop.
  • 2 Heat the oil in a frying pan and sauté the corn, peas, pepper, carrot, leek, garlic and chilli for 3-4 minutes. Stir in the spinach and season well.
  • 3 Put all of the sauce ingredients in a saucepan and bring to the boil, stirring. Cook over a high heat for 20 minutes, stirring, until thickened and reduced by a third.
  • 4 Spoon a quarter of the filling along the centre of each tortilla.
  • 5 Roll the tortillas around the filling and place in an ovenproof dish. seam side down.
  • 6 Pour the sauce over the tortillas and sprinkle the cheese on top. Cook in a preheated oven. 180°C/350° F/Gas Mark 4. for 20 minutes or until the cheese has melted and browned.

Recipe By : Vegetarian cook book