INGREDIENTS: for the enchiladas suizas: 250 g minced beef 2 red onions 1 garlic clove Rapeseed oil Rapsöl 1 tin of tomato pieces 1/2 glass of sweet corn 1/2 can of kidney beans 1/2 red bell pepper 6-8 Corn tortillas 1 teaspoon smoked paprika 1/2 tsp dried thyme Salt Salz freshly ground pepper 150 g vegan grated "cheese"
optional: 1 jalapeno or 6 inserted jalapeno discs
Besides: 1 casserole dish (rectangular) 1 red chilli 1/2 bunch fresh mint or coriander
Peel and finely chop the onion. Press the garlic clove. Steam both in a large pan with a little rape seed oil until translucent.
Add the minced beef to the pan and fry evenly on all sides for about 4-5 minutes.
Wash the peppers thoroughly and cut them into small cubes.
Now drain the kidney beans and sweetcorn in a sieve and add them together with the diced peppers to the pan. Let everything simmer for about 5 minutes.
Add the canned tomato pieces to the pan and bring to the boil. Season with smoked paprika, thyme, salt and pepper. Optionally, chop the jalapeno finely and add to the mixture.
Heat the oven to 220°C circulating air.
Place tortilla flat cakes next to each other - similar to small bags - in the oven dish and fill one after the other with the meat-vegetable filling. If you have small tortillas you can leave them "open" at the top. If you have bigger ones you can roll them up like a pancake - as it is traditionally done.
The rest of the filling, the vegan grated cheese and a red onion cut into rings can be spread on the enchiladas.
Put the oven dish in the oven and bake the enchiladas for 20-25 minutes.
Meanwhile, wash the mint or coriander and chilli pepper. Finely chop the mint or coriander. Remove the seeds from the chillies and chop just as finely. Pour over the freshly baked enchiladas and serve. Bon Epi-tit <3 !