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Recipe

Bean, corn and kumara enchiladas

Nadia Lim's delicious bean, corn and kumara enchiladas recipe is a brilliant update on a comfort-food classic that will fill you and your family up without weighing you down

By Nadia Lim
  • 1 hr cooking
  • Serves 5
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Ingredients

Filling
  • olive oil, for greasing and cooking
  • 300-400g orange kumara or pumpkin, peeled, cut into 1cm dice
  • 1 onion, diced
  • 2 clove garlic, finely chopped
  • 1 teaspoon Mexican seasoning
  • 400 gram can chilli beans
  • 1-1½ cups frozen or canned corn kernels
  • 1 red chilli, finely diced (optional)
  • 6 corn (for gluten free) or wholemeal tortillas
Sauce and topping
  • 1 cup tomato passata or canned crushed tomatoes
  • 2 tablespoon chipotle sauce*
  • 1 tablespoon olive oil
  • 1 teaspoon Mexican seasoning
  • 1/2 teaspoon ground cumin
  • 1 teaspoon sugar
  • 50 gram soft feta
  • 1 cup grated mozzarella
To serve
  • 1/4 chopped coriander or flat-leaf parsley
  • g
  • 1/2 cup natural unsweetened thick Greek yoghurt or sour cream

Method

  • 1
    Preheat oven to 200°C. Lightly grease a 30cm x 20cm (or similar) baking dish with butter or olive oil.
  • 2
    For filling, heat 1 Tbsp olive oil in a large frying pan on medium heat. Cook kumara and onion for 6-8 minutes until kumara is tender.
  • 3
    Add another 1 Tbsp oil, garlic and Mexican seasoning and continue cooking for a few more minutes. Add chilli beans, corn and chilli (if using). Bring to a simmer and cook for a few minutes until thickened slightly. Season to taste with salt and pepper. Transfer to a bowl and allow to cool slightly.
  • 4
    For sauce, add tomato passata, chipotle sauce, olive oil, Mexican seasoning, cumin and sugar to the pan the bean mixture was cooked in and bring to a simmer. Continue simmering for 4-5 minutes, stirring often, until sauce is nice and thick (too thin and it will make your enchiladas soggy). Season to taste with salt and pepper. Allow sauce to cool.
  • 5
    Place tortillas on bench and spoon ¾ cup filling into centre of each one. Roll up and place, seam-side down, in baking dish. Brush tops with olive oil and bake for 5-10 minutes to get them a little crispy on top.
  • 6
    Spread sauce over enchiladas, crumble feta on top and sprinkle with mozzarella. Return to oven and bake for 15-20 minutes until sauce is bubbling and cheese is golden. Serve immediately, garnished with coriander or parsley, with salad and yoghurt or sour cream on side.

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