Ingredients
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1/4 cup olive oil
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1 onion, sliced
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2 garlic cloves, sliced
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1 teaspoon ground cumin
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1 cup vegetable stock
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1 cup tomato juice
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2 teaspoons cornstarch
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1 tomatoes, peeled, seeded and cubed
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1 (14 ounce) can red beans, drained
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4 large potatoes, boiled, skin on, cubed
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2 tablespoons fresh coriander or 2 tablespoons fresh parsley, chopped
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1 cup monterey jack cheese, grated
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8 -12 tortillas, store bought
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1 red cayenne pepper, fresh, minced
Instructions
- In a saucepan, heat the oil over medium heat and saute the onion, garlic, hot pepper and cumin for 2 minutes. Add the vegetable stock and tomato juice,and let simmer for 5 minutes.
- Mix the cornstarch with a bit of cold water and add to the sauce while stirring. Remove from heat and set aside.
- In a bowl, mix the tomato, beans, potatoes, coriander and cheese. Divide this mixture among the tortillas, cover with a large tablespoon of the sauce and roll up. Place the enchiladas in a lightly oiled rectangular ovenproof dish.
- Cover the enchiladas with the remainder of the sauce and cook in the oven at 350 F for 15-20 minutes. Serve immediately accompanied with your favourite garnish or dip.