Enchilados with guacamole and chili
For 4 servings:
3 large red peppers,
3 cloves of garlic,
1 tbsp cumin seeds,
2 green chillies
a bunch of green onions,
slices of lime or lemon,
410 gr (1 can) canned red beans
3 tbsp chopped coriander,
8 tortillas,
200 ml sour cream
150 g grated cheddar cheese.
Preheat the oven to 200 gr C. Preheat 2 tbsp of olive oil in a pan, fry chopped sweet peppers for about 6 minutes. Add crushed garlic, caraway seeds, 1 finely chopped chili and chopped green onions. Cook another 4-5 minutes. Add half lime juice, red beans and 3 tbsp chopped coriander.
Lay out the filling of 8 tortillas, twist into a roll and lay on a large baking sheet. Top with sour cream, sprinkle with grated cheese, chili and fresh coriander. Bake for 20 minutes until golden brown. Serve with guacamole.
For 4 servings:
3 large red peppers,
3 cloves of garlic,
1 tbsp cumin seeds,
2 green chillies
a bunch of green onions,
slices of lime or lemon,
410 gr (1 can) canned red beans
3 tbsp chopped coriander,
8 tortillas,
200 ml sour cream
150 g grated cheddar cheese.
Preheat the oven to 200 gr C. Preheat 2 tbsp of olive oil in a pan, fry chopped sweet peppers for about 6 minutes. Add crushed garlic, caraway seeds, 1 finely chopped chili and chopped green onions. Cook another 4-5 minutes. Add half lime juice, red beans and 3 tbsp chopped coriander.
Lay out the filling of 8 tortillas, twist into a roll and lay on a large baking sheet. Top with sour cream, sprinkle with grated cheese, chili and fresh coriander. Bake for 20 minutes until golden brown. Serve with guacamole.
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