Ingredients
ENCHILADA FILLING
- 200 grams onion
- 2 garlic cloves
- 1 can 4 bean mix
- 1 can Diced Tomatoes (400g tin)
- 20 grams olive oil
- 40 grams tomato paste
- 150 grams frozen corn kernels
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 capsicum (optional)
WRAPPING IT UP
- 1 package Mountain Bread (8 pieces)
- Tasty cheese, for topping
SIDES
- Avocado or Guacamole
- Grated Carrot
- Shredded Iceberg Lettuce
- Green Apple finely sliced
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I'm cooking this todayRecipe's preparation
Using the scales, add 200g onion, 2 garlic cloves (or 4 if you're like me!), along with 1tsp cumin, 1tsp coriander, 1tsp smoked paprika and 1/2 tsp cayenne pepper. Chop for 5 seconds/Speed 5/MC on. Scrape down the sides of the bowl.
Using the scales, add 20g of olive oil. Saute for 4 minutes/80 degrees/
"Gentle stir setting" /MC on.
While the onion is cooking, drain the liquid from the four bean mix and open the tomato tin, ready to pour in.When onion has finished sautéing, add the four bean mix and the diced tomatoes to the bowl. Also, using the scales, add 40g of tomato paste. Cook for 20 Minutes/Speed 0.5/98 Degrees/MC tilted.
Using the scales, add 150g frozen corn kernels to the bowl. Cook for 10 Minutes/Speed 1/
"Counter-clockwise operation" /98 Degrees/MC tilted.***IF PRE-MAKING THIS TO ASSEMBLE LATER, THIS IS YOUR FINAL STEP. LET THE MIXTURE COOL A LITTLE BEFORE PUTTING IN AN AIR TIGHT CONTAINER AND STORING IN THE FRIDGE.***
While allowing the mixture to cool slightly, open the packet of Mountain Bread and set on a clean cutting board or bench. Grease a baking dish with olive oil. Make sure the width of the Mountain Bread will fit comfortably across the dish.
Once mixture has cooled a little, using a spoon, evenly place the mixture across one end of the Mountain Bread (the short end) and then roll the Mountain Bread up. Place the rolled enchilada into the baking dish. Ensure the seam is at the bottom so it holds together. Repeat until all eight Mountain Bread pieces are used. The filling should fill the eight perfectly and they should fit snug next to eachother. You may need to use two baking dishes.
Cover the top of the enchiladas with grated cheese and bake in the oven for 15 minutes on 180 degrees celcius.
Allow to cool a little and the serve with guacamole and a simple shredded lettuce, apple and carrot salad. (Shred lettuce, slice apple really finely into matchsticks and grate carrot. Mix together with your hands.)
ENCHILADA FILLING
WRAPPING IT UP
Tip
If you have left over roast beef or chicken then add this to each enchilada before you roll them up. Easy and great to use up those left overs in the fridge. Alternatively, if you have raw chicken or beef, you can dice it up and add it to the recipe at the same step as the corn kernels.
I pre-make the filling and let it sit in the fridge for a few days. If I happen to be running late home from work one afternoon then this is so quick and easy to assemble and chuck in the oven.
The side salad takes 3 minutes to make and the guacamole that I make consists of a whole avocado, a small tub of plain Greek yoghurt, salt and pepper and a squeeze of lemon. Smoosh it all together and pile it on top of the shredded salad. Yuuuum!
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Just made these for our tea tonight. I added a tin of drained and rinsed chick peas
As well. Very nice i will be making these again.
Mummy Bennett: glad you enjoyed it! Love this in summer, because it's not too heavy.
I've not noticed it tasting too sweet, so maybe it could have been the tomatoes (or the corn?) I try to use the ones that have a minimum 60-65% tomato.
My 19 Year Old Daughter made this during the week. Husband complained that it was a little on the sweet side, but this might be the tomatoes that we used. My Daughter and I really ejoyed it. Very quick and easy and would make again. We servied with Uncle Bens Mexican Rice.
SteveTaw: Glad you liked it!
Easy, delicious recipe. Great option for a meat free dinner. Really tasty. My young children loved it too.
Great recipe! Super tasty and filling. Have made them a few times already
ecorbetto: So glad you loved them! It's a regular in our house!
These were awesome! Delicious and kept well as leftovers for lunch the next day
m_candice: I'm glad you liked my recipe! Thanks for the 5 stars!
Simple and tasty!
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