IWONA'S IN THE KITCHEN BLOG - VEGETABLE ENCHILADAS
HERE'S TASTY RECIPE FROM IWONA - GREAT FOR AUTUMN DINNERS!
VEGETABLE ENCHILADAS
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 55 minutes
Yield: 4 servings
Ingredients:
4 flour tortillas
2 3/4 oz/75 g cup grated Cheddar cheese
FILLING
2 3/4 oz/ 75 g spinach
2 tbsp olive oil
8 baby corn cobs, sliced
1 tbsp/1 oz/25 g frozen peas, thawed
1 bell pepper, seeded and diced
1 carrot, diced
1 leek, sliced
2 garlic cloves, crushed
1 red chili. chopped
salt and pepper
SAUCE
300 ml/1/2 pint/ 1 1/4 cups sieved tomatoes
2 shallots, chopped
1 garlic clove, crushed
300 ml/1/2 pint/ 1 1/4 cups vegetable stock
1 tsp superfine sugar
1 tsp chili powder
Preparation:
To make the filling, blanch the spinach in a pan of boiling water for 2 minutes. Drain well, pressing out as much excess moisture as possible, and chop.
Heat the oil in a frying skillet over a medium heat. Add the baby corn cobs, bell pepper, carrot, leek, garlic and chili and saute, stirring briskly, for 3-4 minutes. Stir in the spinach and season well with salt and pepper to taste.
Put all the sauce ingredients in a heavy-based saucepan and bring to the boil, stirring constantly. Cook over a hight heat, stirring constantly, for 20 minutes, until thickened and reduced by a third.
Spoon a quarter of the filling along the centre of each tortilla. Roll the tortillas around the filling and place, seam side down, in a single layer in an ovenproof dish.
Pour the sauce over the tortillas and sprinkle the cheese on top. Cook in a preheated oven, 350 F/ 180 C for 20 minutes, or until the cheese has melted and browned. Serve immediately.
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YOUR DEAN'S TEAM "IN THE KITCHEN" EDITOR,
IWONA FILIPIAK
