STEAK ENCHILADAS WITH CORN TORTILLAS RECIPES

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VEGETARIAN ENCHILADAS | VEGETABLE RECIPES - JAMIE OLIVER



Vegetarian enchiladas | Vegetable recipes - Jamie Oliver image

Filled with grilled veg, cumin-fried black beans and fresh coriander, and baked until bubbling and golden, this Mexican classic is super comforting

Total Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 14

2 red or yellow peppers
2 corn on the cob
olive oil
1 x 400g tin black beans
½ teaspoon ground cumin
6 spring onions
1 fresh red chilli
1 bunch of fresh coriander (30g)
1 lime
2 cloves of garlic
1 x 400g tin quality plum tomatoes
8 small corn tortillas
70 g mature Cheddar cheese
40 g feta cheese

Steps:

    1. Preheat the oven to 200°C/400°F/gas 6. Place a griddle pan over a high heat to get smoking hot.
    2. Halve and deseed the peppers, then add to the griddle with the corn. Grill for 8 to 10 minutes, or until charred and bar-marked, turning occasionally. Remove to a plate to cool.
    3. Heat 1 tablespoon of oil in a medium frying pan over a medium heat. Drain and add the black beans, stir in the cumin and fry for 4 to 5 minutes, or until crisp, stirring occasionally.
    4. Once cooled, cut the corn kernels away from the cob and chop the peppers into 1.5cm chunks. Reserving 1 tablespoon of the corn, add to a large bowl with the peppers and black beans.
    5. Trim, finely slice and add the spring onions, reserving a small handful to one side. Deseed, finely slice and add the chilli. Pick and add most of the coriander leaves, reserving the stalks.
    6. Squeeze in the lime juice and season well with sea salt and black pepper.
    7. Wipe the frying pan clean with kitchen paper, then return to a medium heat with 1 tablespoon of oil.
    8. Peel and finely slice the garlic and finely slice the coriander stalks, then add to the pan for 1 minute.
    9. Stir in the tomatoes and ½ a tin’s worth of hot water, breaking up the tomatoes with the back of a wooden spoon. Bring to the boil, reduce the heat to medium-low and simmer for 5 minutes, or until thickened and reduced.
    10. Season to taste, carefully transfer to a liquidiser and blitz until smooth.
    11. Divide the vegetable mixture between 8 corn tortillas and roll them up. Line them up in a snug-fitting baking dish (roughly 20cm x 30cm), with the scruffy ends tucked underneath.
    12. Pour over the tomato sauce, coarsely grate the Cheddar on top and crumble over the feta.
    13. Drizzle with a little oil, then pop in the hot oven for 25 minutes, or until bubbling and golden.
    14. Serve scattered with the reserved corn, spring onion and coriander leaves. Delicious with a crisp green salad.

Nutrition Facts : Calories 530 calories, FatContent 19.9 g fat, SaturatedFatContent 6.9 g saturated fat, ProteinContent 21.5 g protein, CarbohydrateContent 62.5 g carbohydrate, SugarContent 11.8 g sugar, SodiumContent 1.8 g salt, FiberContent 15.6 g fibre

BEEF ENCHILADAS RECIPE - BBC FOOD



Beef enchiladas recipe - BBC Food image

Mexican beef enchiladas – tortillas packed with beef mince and beans and smothered with cheese – are easy to make and a great crowd-pleaser.

Provided by Sunil Vijayakar

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 16

1 tbsp olive oil, plus extra for greasing
500g/1lb 2oz beef mince
1 red onion, finely chopped
3 garlic cloves, crushed or grated
1 red chilli, chopped, plus extra to garnish
1 celery stick, finely chopped
1 beef stock cube
2–4 tbsp chipotle chilli paste
400g tin red kidney beans in chilli sauce
400g tin chopped tomatoes
4 tbsp chopped fresh coriander (leaves and stalks), plus extra to garnish
8 soft corn tortillas (regular size)
3 tbsp sliced red jalapeños in brine, drained
200g/7oz Cheddar, grated
salt and freshly ground black pepper
soured cream or crème fraîche, to serve (optional)

Steps:

  • Heat the oil in a wide frying pan. Add the beef and stir-fry over a high heat for 4–5 minutes, breaking up with a wooden spoon so it doesn’t form clumps and browns well.
  • Add the onion, garlic, chilli and celery and stir-fry for 3–4 minutes.
  • Crumble in the stock cube and add the chilli paste, kidney beans and tomatoes. Bring to the boil, then reduce the heat to medium–low and simmer for 40 minutes, or until thickened, stirring from time to time. Stir in the coriander and season well.
  • Preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a shallow ovenproof dish (approximately 20x30cm/8x10in).
  • To assemble, lay the tortillas on a clean work surface and divide the beef mixture down the centre of each one, then roll up to seal. Place the stuffed tortillas carefully in the prepared dish, seam-side down, to fit snugly.
  • Scatter over the jalapeños and then the cheese. Cover the dish with foil and bake for 10 minutes, then remove the foil and bake for another 10 minutes, or until lightly golden and bubbling.
  • Scatter over extra chopped coriander and red chilli, and serve with soured cream or crème fraîche.

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