Enchiladas with beans and root vegetables

First, let's look at what isenchilada. This is a dish of Mexican cuisine, which is necessarily in its composition has a hot pepper, for example chili. In the original, this is an acute filling, wrapped in bread rolls from corn flour. If these were not found in the nearest supermarket, you can completely replace it with lavash.

Laying: 4 servings

Cooking time: 40 minutes

Baking time: 20 minutes at a temperature of 180 ° C

Ingredients:

500 g finely chopped dried tomatoes with garlic

1 cup salsa sauce

1 tbsp. l. ground red pepper

1 tsp. unsweetened cocoa powder

salt

black pepper powder

pita

2 teaspoons of olive oil or vegetable oil

1/3 cup finely chopped onions (1 small onion)

1 1/2 cups of peeled and finely chopped root crops such as parsnip, turnips, rutabaga, sweet potatoes, and carrots

1 teaspoon ground cumin

400 g of beans, washed and drained

1 1/4 cup of grated cheese (as an option, the cheese of Monterey Jack is suitable)

1/4 cup crushed fresh cilantro

1/4 cup sour cream mixed with 1 tablespoon water

salsa and grated cheese (optional)

Cooking process:

1. In a medium saucepan, place finely chopped tomatoes, 1 cup of salsa, red pepper and cocoa powder. Bring to a boil, reduce the heat. Boil, without covering the lid for about 10 minutes or until thickening, stirring occasionally and rubbing the mixture with the back side of the spoon. Season to taste with salt and black pepper. Set aside.

2. Meanwhile, preheat the oven to 180 ° C. Prepare a ceramic container for baking enchilados. Preheat the pita bread in a heated oven for 2-3 minutes.

3. In a large skillet, heat oil over medium heat. Add onion, pass for 2 minutes. Add crushed root vegetables and cumin; cook, stirring for 3-4 minutes or until the vegetables are soft and do not acquire a golden hue. Remove from heat. Mix half the tomato mixture, pre-cooked beans, 3/4 cup cheese and 1/8 cup cilantro.

4. Divide the resulting mixture evenly between warm lavashi, wrap in tubules. Place it neatly in a ceramic container for baking.

5. Remain the remaining tomato mixture neatly with a spoon over the enchilad. Sprinkle with the remaining cheese. Bake without covering with a lid for 15 to 20 minutes or until it warms up well. Pour 1/4 cup of sour cream. Bake for 5 more minutes without covering. Sprinkle with the remaining coriander. If you want to add more salsa, cream and cheese.

Cooking tips:

If you need to make the preparation of this dish, forso that when the guests come, quickly get it and cook it, do everything as indicated in the recipe before point 5. The ceramic container with the enchilados packed in it is covered with foil. Place the tomato mixture in a hermetically sealed container. Grated cheese and chopped cilantro are placed in zip-packs. This stock can be stored in the refrigerator for up to 24 hours.

When the guests come, just warm up the oven before180 ° C. Remove the foil from the ceramic container. From the container, put tomato mixture on top with enchilados. Cover and warm in the oven for 20 minutes. Sprinkle with the remaining cheese and cover without covering, reheat in the oven for another 15 minutes. Pour the sour cream mixed with water and put in the oven for another 5 minutes. Sprinkle the finished dish with cilantro. Serve with sour cream, salsa and cilantro.