Enchiladas mit Gemüse Füllung

Enchiladas with Vegetable Filling

Pane-Bistecca

When I have leftover cooked vegetables, I mix them together to make a new dish. That’s what I did with these Enchiladas. I had leftovers of a mixed vegetable dish with eggplants, capsicum and tomatoes, and a small batch of eggplants with mushrooms. They fit! I filled my Enchiladas with those vegetables and then baked them with lots of tomato sauce and cheese. Wow, they were good!

Did you know Enchiladas date back to Aztec times? In their time they wrapped a lot of food into corn breads. But the name Enchilada comes from the Spanish word enchilar, which means “season with chili”.

Prep time

15 min

Cooking time

1 h

Portions

Total time

1 h 15 min

Ingredients

8 Wheat or Corn Tortillas
5 Spring-onions, chopped
½ Bunch Parsley, chopped
300 g Tomato sauce
150 ml Cream
Chili
150 g grated Cheese

Filling:

2 Eggplants
½ yellow and ½ red Capsicum
1 Handful Cherry Tomatoes
150 g Mushrooms
2 Garlic cloves, chopped
Salt and Pepper
Paprika
Oregano
Cumin
Chili
20 g grated Cheese
some Olive Oil

Instructions

Step 1

Cut all vegetables in same size pieces. Heat some olive oil in a flat pan and fry the garlic, then add the eggplants and capsicum. Fry for 5 minutes, then add the mushrooms and tomatoes. Season to taste. Let all cook well. Then add some grated cheese and mix well. Let cool slightly.

Step 2

Put the tortillas onto a working surface and add the filling to each of them. Sprinkle with some chopped spring-onion and Parsley and then some grated cheese. Fold the sides of the tortilla in and fold top and bottom in too, so you get a square.

Step 3

Layer the Enchiladas in a greased gratin dish. Mix the tomato sauce and whipping cream together and season to taste. Pour the sauce over the Enchiladas. Sprinkle with the rest of the cheese and bake in the oven at 180 C for 40 minutes.