Enchilada
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INGREDIENTS (4 persons)
Dipping sauce:
preparation time: 35 min |
METHOD OF COOKINGBraise the onion and the garlic a few minutes in the oil or margarine.
Season with the pepper, curry and cumin powder. Add concentrated tomato puree and continue braising. Add a little water. Rinse the black beans and add to the spiced onions. Add the tomato pieces and the vegan mince. Rinse the corn, add and let simmer for a while. Stir frequently to avoid burning. You finished the tortilla filling. Taste and add additional salt or spices, if required. Spread the spicy minced mix over the soft tortillas, and roll it on. Put the filled tortillas in the baking dish. Top the tortillas generously with the grated cheese (eg. Emmental or chester). Slide the dish in a hot oven at 200 ° c. until the cheese is melted and the enchiladas heated. Make a fresh dip with the sour cream, lime, coriander, pepper and salt. |
INGREDIENTS (20 persons)
Dipping sauce:
|
METHOD OF PREPARATIONBraise the onion and the garlic a few minutes in the oil or margarine.
Season with the pepper, curry and cumin powder. Add concentrated tomato puree and continue braising. Add a little water. Rinse the black beans and add to the spiced onions. Add the tomato pieces and the vegan mince. Rinse the corn, add and let simmer for a while. Stir frequently to avoid burning. You finished the tortilla filling. Taste and add additional salt or spices, if required. Spread the spicy minced mix over the soft tortillas, and roll it on. Put the filled tortillas in the baking dish. Top the tortillas generously with the grated cheese (eg. Emmental or chester). Slide the dish in a hot oven or steamer at 200 ° c. until the cheese is melted and the enchiladas heated. Make a fresh dip with the sour cream, lime, coriander, pepper and salt. |
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