Photos changed on 13/12/2012

A new name for a recipe is super tasty, because, yes, it is not because it is vegetarian that it is not good, quite the contrary ! With Mr. in the evening it is almost always a vegetarian menu, but also the midi then it is necessary to innovate… and innovation, I hope that you like it !

So here is a recipe for a vegetarian, but highly nutritious chili that we like a lot.

Serve with a good guacamole and a salad.

Enchiladas in chile ” sin ” carne {vegetarian}

Ingredients (for 4 enchiladas)

  • 250 g of red kidney beans, drained
  • 50 cl of tomato coulis
  • 1 onion
  • The heart of a celery branch
  • Chilli pepper Tabasco jalapeno
  • 1 tbsp of cumin powder
  • 1 tbsp of paprika
  • 1 tbsp of cumin seeds
  • The zest of half a lemon
  • 4 corn tortillas
  • 70 g emmental, grated
  • Olive oil
  • Salt and pepper

Description

Snip the onion into small cubes and put them to melt in a pan with the olive oil over low heat for 5 min. Then add all the spices, except the tabasco, and stir.

Cut the celery into small pieces and add to the pan with the red beans.

Stir and pour in the coulis of tomatoes (remember to reserve a little for top of enchiladas) to the preparation. Then add the tabasco (to your taste), the zest of lemon and season.

Allow to cook for 15 min over low heat, stirring from time to time.

Preheat the oven to 180°.

Divide preparation of beans in the tortillas, roll them and arrange in a baking dish. Cover with the tomato coulis and sprinkle with emmental cheese.

Bake for 10 min, the time the cheese melts.

Written by Doc

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