Bean and Squash Enchiladas with Salsa Verde and Goats Cheese

enchiladasI grew tomatillos in a pot in my garden this summer and this recipe is the result of need to make something easy and tasty from the larger than expected 3 kg yield of fruit! In my experience tomatillos are much easier than tomatoes to grow in shady gardens, and the little lanterns that the fruit grows in are pretty to look at. They are in fact not related to tomatoes at all, but the deadly nightshade family. Their sharp, limey flavour is excellent in Mexican-style food.

For the salsa verde

1 kg tomatillos, dehusked and halved
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp water
2 tbsp jalapeno relish (or one jalapeno chilli, chopped finely)
1/2 bunch coriander, leaves only

1) Simmer the tomatillos, garlic and onion for around 10 minutes until soft.

2) Drain most of the water, then whizz in a blender with the jalapeno and coriander until smooth.

For the enchilladas

4 large flour tortillas
2 x 400g can chopped tomatoes
1 x 400g can black eye beans, drained
1 butternut squash (or use pumpkin), peeled and deseeded, in chunks
1 red (or white) onion, quartered
1 red pepper, in chunks
1 green pepper, in chunks
Good glug of rapeseed oil
200g hard goats cheese, or manchego, cheddar or mozerella
1 tbsp ketchup
1 tbsp cumin
1/2 tsp chilli powder
1 tsp salt
1/2 bunch coriander, leaves only, chopped

1) Make a paste of the cumin, ketchup, chilli, salt and oil and toss with the the squash, onions and peppers. Roast for 20 – 25 minutes at 180 degrees C until soft and browning.

2) In a pan, heat the beans and tomatoes for 5 minutes until reduced a bit, then add the roasted vegetable mix and coriander.

3) Grease a baking tray or lasagne dish and divide the vegetable and bean mix between the four tortillas. Roll them up, top with the salsa verde and then the cheese. Bake for 15 – 20 minutes in a medium oven.


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