Recipe on page 134
Recipe on page 134
Recipe on page 136
Recipe on page 136
Recipe on page 136
BLACK BEAN AND CORN ENCHILADAS
SERVES 4
PREP + COOKING TIME: 1 hour and 40 minutes
This is a popular Mexican dish of corn tortillas wrapped around a savoury filling and topped with a tomato sauce, then baked.
FOR THE ENCHILADA SAUCE
• 2 x 400g tins crushed tomatoes• 375 ml (1½ cups) vegetable stock• 45 ml (3 tbsp) extra-virgin olive oil• a handful of oregano leaves, chopped• 45 ml (3 tbsp) apple cider vinegar• 1 medium onion, chopped coarsely• 1 garlic clove, chopped• 4 pickled jalapeño slices, chopped• 5ml (1 tsp) ground cumin• 5ml (1 tsp) caster sugar• a pinch of ground chilli powder
FOR THE ENCHILADAS
• 3 large baby marrows• 80 ml (1 ⁄3 cup) extra-virgin olive oil• 2 cobs of corn, trimmed• 8 x 20cm white corn tortillas• 1 x 400g tin black beans, drained and rinsed• 100 g feta, crumbled• a bunch of oregano, leaves picked• a handful of coriander
