Vegetable enchiladas

Ingredients:
(for 10 enchiladas:)

Tortillas:
- 100 g flour
- 100 g polenta
- tsp. salt
- 1 egg
- 450 ml water
- 1 pinch ground cumin
- 1 tsp. oil

Filling:
- 1 onion
- 2 cloves of garlic
- 1 red and 1 green pepper
- 2 dsp. oil
- 1 can kidney beans
- 1 can sweetcorn
- 2 tomatoes
- 2 dsp. tomato paste
- 1 pinch chillies, dried
- salt, pepper
- 1 pinch cayenne pepper
- 1 tsp. oregano
- tsp. ground cumin
- 100 g grated cheese
- 1 dsp. oil for sauting

Preparation methods:
- Mix flour, polenta and salt. Put the mixture in the mixing bowl (whisk) and stir in the egg. Gradually add
the water. Stir in the oil and beat to a pancake batter. Leave to stand for 30 min.
- For the filling, cut the onion and peppers into strips using the julienne/Asia disc of the shredder. Saut the
onion and crushed garlic in oil. Add the peppers.
- Scald and skin the tomatoes and chop into small pieces. Put into the pan together with the sweetcorn and
kidney beans. Season and saut for a further 5 min. Remove the pan from the heat, stir in the tomato
paste and 40 g cheese.

Robert Bosch Hausgerte GmbH

- Make approx. 12 wafer-thin, pale yellow tortillas ( 20 cm) with a small amount of fat in a non-stick pan
over medium heat and arrange them in a pile.
- Put 2 dsp. of filling in the centre of each tortilla and roll them up.
- Line a baking sheet with baking paper. Place the enchiladas close to each other on the sheet. Sprinkle
with the remaining cheese and bake au gratin.
- Tip: Turn the tortillas when the outer edge leaves the surface of the pan. The tortillas should have tiny
holes.

Every success in preparing this recipe!

Robert Bosch Hausgerte GmbH