Vegetarian Enchiladas

Name: Enchiladas
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 300 g butternut squash, cubed; 300 g sweet potato, peeled & cubed; 0.5 tbsp salt; 3.5 tbsps vegetable oil; 2 onions, one roughly chopped and one diced; 1 tbsp tomato puree; 4 garlic cloves, minced; 2 tbsps water; 500 ml passata; 1 tsp sugar; 2 green peppers, finely chopped; 1 red pepper, finely chopped; 1 x 400g tin of blackbeans, drained and rinsed; 100 g cheddar cheese, grated; 6 tortillas; 0 sliced avocado to serve (optional)

[[ recipeID=recipe-8lp5i3n0n, title=Enchiladas ]]

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Enchiladas

Our delicious vegetarian mexican enchilada recipe comes with the exact quantity of premium organic spices and dried chillies to create this culinary masterpiece. Indulge in a delectable authentic mexican recipe, with the crucial ingredient of dried guajillo chillies to offer a slight smoky undertone!

Servings: 4

Keywords:

Prep Time: 0 mins
Cook Time: 40 mins
Total Time: 40 mins

Ingredients

Instructions

Ingredients

300 g butternut squash, cubed
300 g sweet potato, peeled & cubed
½ tbsp salt
3 ½ tbsps vegetable oil
2 onions, one roughly chopped and one diced
1 tbsp tomato puree
4 garlic cloves, minced
2 tbsps water
500 ml passata
1 tsp sugar
2 green peppers, finely chopped
1 red pepper, finely chopped
1 x 400g tin of blackbeans, drained and rinsed
100 g cheddar cheese, grated
6 tortillas
sliced avocado to serve (optional)

Instructions

Take your teaspoon club spice mix stage 1, dried chillies, and soak them in hot water 45 minutes to rehydrate them. Put a lid on the chillies whilst they are soaking and ensure the water is pretty hot whilst rehydrating as this makes them softer and therefore easier to blend later. 20 minutes through rehydrating them it can be helpful to flip the chillies over to make sure they are soaked both sides. Once rehydrated take the chillies out, remove the stems and deseed them and chop them up into smaller pieces. We strongly recommend you wear gloves whilst doing this. Whilst the chillies are rehydrating prep the vegetables
Approximately 30 minutes through rehydrating, heat 2 tablespoons of oil to a large pan that has a lid, add your teaspoon club spice mix stage 2 and fry for 30 seconds. Add the butternut squash, sweet potato and 1 tsp of salt and coat well in the spices, cover the pan and cook on a low to medium heat for 15 minutes. Stir regularly throughout
Once the chillies are rehydrated, deseeded, and chopped into smaller pieces , place them, the roughly chopped onion, tomato puree, 2 garlic cloves and water into a small handheld blender. Blitz until you have a smooth paste and the chillies are well incorporated
At this point pre-heat your oven to 180 degrees centigrade ready to bake your enchiladas later
Heat a further tablespoon of oil in a saucepan, add the blended paste and your teaspoon club spice mix stage 3. Cook on a medium heat for approximately 3 minutes
Add the passata, sugar, ½ teaspoon of salt to the saucepan and stir well. Leave to simmer on a low heat for 5 minutes, stirring your enchilada sauce regularly
After 15 minutes of cooking the butternut squash and sweet potato, add the finely diced onion and remaining garlic cloves and green and red peppers to the pan. Stir well and cook for a further 5 minutes. Then add the blackbeans and stir well
Add 1 cup of your enchilada sauce to the vegetables and stir through. Simmer gently on a low heat for a further 2 minutes. Then add 75 grams of the grated cheese and stir through
In a large baking dish, place 2 ladles of your enchilada sauce and spread to cover the bottom of the dish. Fill each tortilla with some butternut squash filling across the middle and roll it up and place seam side down into the baking dish
Pour the remaining enchilada sauce over the top of the tortillas and sprinkle over the remaining grated cheese bake at 180 degrees centigrade for 15 minutes
Garnish with lime and some additional creme fraiche as desired and enjoy

Notes

Make certain to give your dried guajillo chillies in your teaspoon club spice mix stage one an hour to rehydrate in warm water, this makes certain they are soft and ready to provide a delicious smoky flavour to your mexican enchilada sauce!