This is the thing with being a food blogger. Sometimes you shoot food that not only tastes great but also looks really great. Just as there are people that are super photogenic, so there are recipes that are photogenic. This is not one of those. Don’t get me wrong, it looks like golden-cheesy-deliciousness but it’s not pretty. There aren’t any bright colours or beautiful textures to capture. It just is what it is. And what it is, is mouth watering, it’s relatively healthy and it’s packed with everything a week night dinner should be.
You should all know by now that I am a massive fan of Mexican food. Quesidillas, Tacos, Margaritas. Love.It.All. I’ve wanted to do a more crowd-friendly version of one of my favourites, vegetarian enchiladas, for a while now. I love enchiladas the traditional way but stuffing and rolling them for a crowd is just too much mission. This way of doing it makes it so much easier. Served with guacamole, sour cream and fresh pico de gallo, this is turned into one of those meals your friends and family will be asking for time and time again.
- 1 x 400g tin whole tomatoes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 onion thinly sliced
- 1 red bell pepper, seeds removed and sliced
- 1 yellow bell pepper, seeds removed and sliced
- 2 garlic cloves crushed
- 1 tablespoon enchilada spice or any other spice mix of your choice
- 1 x 400g tin kidney beans
- 4 corn on the cob grilled/roasted & kernels sliced off
- 8 flour tortillas
- 1-2 cups grated mature cheddar
- sour cream
- pico de gallo
To make the enchilada sauce, simply combine all the ingredients in a bowl and blend with a stick blender until smooth (this can also be done in a regular blender/food processor).
Pre-heat the oven to 180ºc.
In a large frying pan, fry the onions and peppers until soft and golden brown then add the garlic and enchilada spice and season to taste.
To make the enchilada casserole, lay 2 flour tortillas in a casserole dish then top with some of the pepper mixture, beans, corn and enchilada sauce. Continue until all the ingredients have been used.
Top with grated cheese then place in the oven.
Allow to bake for 20 minutes until golden brown and bubbling.
Remove from the oven and allow to rest for 5-10 minutes then serve with the guacamole, sour cream and pico de gallo.