Bosch 8 Series Recipes page 59

Vegetable enchiladas
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Ingredients | For 12 servings
Baking tray
Corn tortillas:
200 g flour
200 g polenta
1 tsp salt
2 eggs
800 ml water
1 pinch ground cumin
2 tsp cooking oil
Filling:
1 onion
1 red pepper
1 green pepper
2 garlic cloves
2 tbsp cooking oil
2 tomatoes
1 tin sweetcorn
1 tin kidney beans
1 pinch dried chilli
Salt
Pepper, freshly ground
1 generous pinch cayenne pepper
1 tsp oregano
½ tsp ground cumin
2 tbsp tomato purée
100 g cheese, grated
Side dishes and vegetables, vegetarian dishes and bakes | 57
[ I n d e x : ]
In addition:
2 tbsp chilli flakes for sprinkling
2 tbsp cooking oil for deep-frying
Per serving
374 kcal, 54 g carbs, 11 g fat, 13 g protein,
4,5 BU
Preparation
1 | Mix the flour, polenta and salt. Mix with the
eggs and gradually add water. Stir in the cumin
and oil and work the mixture into a pancake
batter. Leave to rest for 30 minutes.
2 | Peel the onion. Wash, halve and de-seed the
peppers. Cut the onion and pepper into fine
strips. Sweat the onion and crushed garlic in the
oil until translucent. Add the pepper.
3 | Blanch the tomatoes, remove the skin and cut
into small chunks. Add to the frying pan with the
sweetcorn and beans. Season everything and
continue to sweat for 5 minutes. Remove the
frying pan from the hotplate, stir in the tomato
purée and 40 g cheese.
4 | Deep-fry 12 wafer-thin corn tortillas with a
diameter of 20 cm in a frying pan coated in a little
cooking oil until golden in colour and stack them.
5 | Add 2 tbsp of the filling to the centre of each
corn tortilla and roll them up.
6 | Line a baking tray with greaseproof paper.
Place the enchiladas on top, close to each other.
Sprinkle with the remaining cheese and bake the
enchiladas as indicated.
7 | Sprinkle with chilli flakes before serving.
Setting procedure:
Top/bottom heating
Baking tray, level 3
200 °C
Cooking time:
20-25 minutes
Tip:
Flip the tortillas once the outer edges come away
from the frying pan. The tortillas should be
covered with fine holes.