My Glasgow Kitchen

My Little Corner of the World

I used to cook this dish when I had a cheese craving and a busy week ahead in Glasgow. The fillings I used were capsicum, onion, beans, chicken breast. It was also frozen in containers and microwaved when I was just too lazy to cook.

I decided to do a vegetarian dish. I used fresh veggies that were reasonably priced: leek, zucchini and sweet potato. You can use other veggies eg. Cauliflower, broccoli, carrot, mushroom…

It is a different ball game when it comes to prepping this in Malaysia. Canned food is expensive so I opted to use fresh tomatoes. I happen to have canned black beans given by a friend otherwise I would have just used dried black beans.

Homemade flour tortilla taste way better than the store bought one. So I will be making it in the future. I kneaded it slightly and left it to rest. My tortillas were out of shape but it won’t be too obvious since I’m making enchiladas. And I recently bought a non stick pan suitable for flatbreads and crepe.

I used 2 baking dish since it couldn’t fit everything. I set it to grill for the last 5 mins as the cheese did not brown.


Vegetarian Enchilada

Makes 10 enchiladas: 5 servings

Ingredients

(A) Enchilada sauce
700g tomatoes
1 tbsp chopped garlic
1 tsp cumin powder
1 tsp coriander powder
1 tsp oregano
1 Chilli
1 tbsp cooking oil
Salt to tadte
Cornstarch/ xanthan gum

(B) Enchilada Filling
1 onion
1 canned Black bean/ 150g dry black bean
1 sweet potato
1 zucchini
1 leek
1 tbsp cooking oil
Salt to taste

(C) Cheese
250g shredded cheddar cheese

(D) Flour Tortilla
Adapted from Ali (gimmesomeoven)

(Makes 12 8inch tortilla)
360g flour
Pinch of salt
1 tsp baking powder
130-150ml water (adjust accordingly)
80g oil


Method

(A) Enchilada sauce
Heat oil and brown garlic. Stir in tomatoes, chilli, oregano, cumin and coriander and cook it for 10 mins. Blend it into paste. Put it back into pot and heat it. Add cornstarch or xanthan gum to thicken it. Leave it to cook for 5-10mins to thicken it.

(B) Enchilada Filling
Heat oil and caramelise onion. Add in sweet potato and few tbsp water. Cover lid to steam it until soften. Then, stir in zucchini, leeks and black bean and cook it fora few minutes. Add salt to taste.

(C) Cheese
Grate a block cheddar cheese using grater or food processor.

(D) Flour Tortilla
Mix all ingredients and knead for a few mins. Leave dough to rest for 1 hour. Divide it into 12 (about 50g per tortilla) and roll it into a ball. Flatten it using a rolling pin to 8 inch diameter. Cook it on a pan for a few minutes and turn it over to cook for a few minutes.

(E) Enchilada

Preheat oven 180C. Put a layer of sauce on tortilla. Add cheese and filling and roll it. Place it into baking dish.

When all the tortilla rolls are assembled, top it with remaining sauce and cheese.

Bake it in oven for 20-30mins. Change to grill setting for 5 mins to brown cheese. Serve with rice or on its own.

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