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-   1  zucchini, in pieces
-   1  onion, chopped
-   1  red pepper, chopped
-   2  cans red beans, drained (or homemade)
-   2  garlic cloves, minced
-   1  can corn, drained
-   1  jar mild salsa
-   1  cup broth
- 6/8 flour Mexican tortillas

-       a bunch of fresh coriander, chopped
-       shredded cheese
-       olive oil

Heat olive oil and add zucchini, onion and red pepper until tender.
Stir in corn and garlic.

Mash the red beans blending with broth until smooth.
Add Cayenne pepper to your taste.

Mix the vegetables with red beans and stir in the coriander.

Preheat oven to 180 C.

Spoon the center of the tortilla with this mixture, sprinkle some cheese
and fold the sides of the tortilla over filling. 

Spread some salsa on the bottom of a ceramic baking dish, place 
enchiladas (open side down), spoon the remaining salsa over the 
enchiladas and sprinkle with cheese. Bake 20 min.

 Tip: You can fill the enchiladas with meat and chicken.

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copyright by

Terry Olier

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