Vegetarian enchiladas

Ingredients

For the sauce :

• 1 stock cube
• 2 cups water
• 1/3 cup flour
• 2/3 cup tomato paste
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp Cayenne pepper
• 1/2 tsp rosemary
• 1 garlic clove, chopped
• 1 pinch of salt
• 3 Tbsp olive oil
• 1 tsp cider vinegar

Filling :

• 14 oz cooked black or red beans
• 10 oz cooked corn
• 1 handle of baby spinach
• 3 Tbsp olive oil
• 1 red onion
• 1/1 tsp smoked paprika
• 1/2 tsp paprika
• 1/2 tsp Cayenne pepper
• 3 garlic cloves, chopped
• 2/3 previous sauce

Additional ingredients :

• 8 wheat or corn tortillas
• 9 oz grated cheddar
• 1/2 avocado
• Fresh coriander
• 1 lime

You may like

Vegetarian tagine with seitan

Preparation

• Start by making the sauce:
  Boil the water with the stock cube and stir until the cube is dissolved. Reserve.
  Place a saucepan over medium-high heat and stir the olive oil with the flour, cumin, paprika, chili pepper, rosemary, salt and garlic. Mix until you get a kind of paste.
  Add the tomato paste and mix until you obtain a homogeneous paste.
  Add the vegetable stock little by little while whisking until the sauce is smooth and thick.
  Turn off the heat and add the cider vinegar. Mix then reserve.
• Prepare the filling:
  In a pan placed over medium heat, heat the olive oil with the chopped onion, smoked paprika, sweet paprika, chili pepper and garlic. Mix and cook for about 5 minutes.
  Add the red beans, corn and spinach. Mix and cook for 5 more minutes.
  Pour in 2/3 of the sauce made in step 1, mix and remove the pan from the heat.
  
• Assembly:
  Preheat your oven to 350°F (180°C).
  In the center of a wheat tortilla, place 3-4 tablespoons of filling across the entire width. Add a pinch of grated cheddar then roll the tortilla.
• Place it in the gratin dish. Repeat with the other tortillas.
  Pour the rest of your sauce made in step 1 into the center of the tortillas, along the entire length. Add the rest of the grated cheddar then bake for 20 minutes.
  
• Before serving, arrange your 1/2 avocado cut into strips, a few coriander leaves and some squeezed lime. Enjoy !