Gratinated enchiladas with red beans

Name: Gratinated enchiladas with red beans
Cook time: 1 min
Total time: 1 min
Yield: 4p
Ingredients: Homemade tortilla dough:; 240 g corn flour; 350/400 g hot water (depending on dough consistency); 3 g salt; 1 g baking powder; Enchilada filling:; 400g Red beans; 50g cheddar cheese; Béchamel sauce:; 1 red onion; 1 clove garlic; 50g cheddar cheese; 2 tbsp coriander; 2 tbsp parsley; 40g flour; 30g olive oil / butter; 700g vegetable broth; Chopped green onion for garnish

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Discover this surprising veggie recipe for gratinated enchiladas with cheddar and red beans, inspired by authentic Mexican cuisine. Chef Sidney combines traditional ingredients with a modern twist, pampering your taste buds.

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Ingredients

What do you need?

Quantity: 4p

Homemade tortilla dough:
240 g corn flour
350/400 g hot water (depending on dough consistency)
3 g salt
1 g baking powder

Enchilada filling:
400g Red beans
50g cheddar cheese

Béchamel sauce:
1 red onion
1 clove garlic
50g cheddar cheese
2 tbsp coriander
2 tbsp parsley
40g flour
30g olive oil / butter
700g vegetable broth

Chopped green onion for garnish

Homemade tortilla dough:
240 g corn flour
350/400 g hot water (depending on dough consistency)
3 g salt
1 g baking powder

Enchilada filling:
400g Red beans
50g cheddar cheese

Béchamel sauce:
1 red onion
1 clove garlic
50g cheddar cheese
2 tbsp coriander
2 tbsp parsley
40g flour
30g olive oil / butter
700g vegetable broth

Chopped green onion for garnish

Preparation method

How do you make this?

Start by preheating your oven to 180°C.

Bring water to a boil for making the tortillas. In a bowl, mix the corn flour, salt, and baking powder. Slowly add the hot water until the dough reaches the desired consistency. Form small balls of 20 g from the dough mixture. Flatten them with a tortilla press or between baking paper and a pan to prevent sticking. Cook the tortillas in a pan greased with olive oil until golden brown on both sides. Set them aside.

Drain the red beans. Grate the cheddar cheese. Finely chop the red onions and grate the garlic. Sauté the onions and garlic in a pan with a mix of butter and olive oil. Add coriander and parsley for extra flavor. Add the flour and cook briefly. Gradually add the vegetable broth. Add the cheddar cheese for a delicious mornay-style sauce.

Assemble the enchiladas by placing cheddar cheese and red beans in each tortilla and rolling them up. Place them side by side in a baking dish. Pour the prepared béchamel sauce over the enchiladas and sprinkle with extra cheese, fresh herbs, and chopped shallots. Bake them in the oven until the cheese is melted and beautifully gratinated. Remove the enchiladas from the oven and serve immediately.

For an extra spicy kick, add some sliced jalapeño peppers!