Review of Enchiladas with Red Beans and Chipotle Corn
In this review, I dive into the unique flavours and textures of Red Bean and Chipotle Corn Enchiladas. This traditional Mexican dish, known for its harmonious combination of simple, robust ingredients, is reinvented here with a smoky chipotle twist. I'll examine how this vegetarian recipe not only satisfies the taste buds with its blend of homemade spices but also presents itself as a healthy and nutritious option. From choice of ingredients to ease of preparation, presentation and taste, I'll detail every aspect to see if this dish deserves a regular place in my culinary rotation.
1 Large frying pan with deep rim or a deep frying pan
1 Cutting board
1boxKidney beans(540g - $1.49)
45mlChopped coriander (fresh)($0.25)
150gCheddar cheese ($1.50)
Optional (but recommended) ingredients
Prepare the vegetables
Tip: The original recipe calls for reheating the oven immediately before preparing everything, so don't do this. I'll tell you when, so you don't spend hydro for nothing!Start by preparing and cutting out portions of the ingredients:*For the avocado, wait until the end to avoid darkening. Cut 3 half Sweet peppers into 2 cm cubesCut 2 stalks Celery into ½ cm slices.Cut 1 Onion, chopped into small pieces-Dice the 3 Tomatoes-Grate the 150 g Cheddar cheese Pour 2 cups Tomato sauce into a measuring cup (or any other container of your choice).-Open and drain 1 box Corn niblets-Open and rinse with cold water 1 box Kidney beans
Cook in the pan
Now you can preheat the oven to 375 ℉ (190 ℃)Take your large, deep frying pan and put in the 15 ml Olive oil, preheat and cook the onion, peppers, celery and 15 ml Chopped garlic for about 2-3 minutes.Then stir in tomatoes, beans, corn, half the sauce and fajita seasonings.Season with pepper and mix. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes, stirring occasionally to prevent sticking.Add the 45 ml Chopped coriander (fresh)Tip: Don't add salt, as tomato sauce and fajita spices are already naturally high in salt.Take a look at this photo, and I can guarantee you that the house is filled with nothing but happiness!
Prepare Pyrex and enchiladas
Be prepared to get a little dirty. Tip: to avoid getting too dirty, place the Pyrex next to the pan and use a large spoon to transfer it.Put a little cheese at the bottom of 8 breads Tortillas and place a reasonable portion of the mixture. Don't overfill as it will overflow anyway. Roll up tortillas to close completely and place them on the bottom of Pyrex.Tip: Personally, I don't recommend putting sauce on the bottom, as it can get a little "muddy". I added a little oil instead to prevent sticking.Cordon off the enchiladas in the Pyrex dish, top with tomato sauce and place the remaining cheese on top. Place in the oven for at least 25 minutes, or until the cheese and tortillas begin to brown.
Separate and serve
Attention hot content!Leave to stand for a good ten minutes, so that your masterpiece doesn't become a homogeneous mixture on your plate.Divide the portions into two enchiladas per person. I cheated slightly by adding a drizzle of sour cream, which goes wonderfully with Mexican dishes.
Conclusion of my review:The meal was promising, with its abundant flavours and affordable price. Having tasted non-vegetarian enchiladas before, the use of celery in this recipe surprised me.While this vegetarian version is rich in flavour and satisfying, the celery left me somewhat perplexed.The recipe, intended for four people, proves generous, offering enough food for six, respecting the portion of two rolls per person. What's more, there will be enough mix left over for lunches the next day.Areas for improvement:Celery, in my opinion, had no place in this recipe. Its dominant taste presence was disappointing, and its crunchy texture contrasted with the rest of the dish. Even following the instructions to the letter, it remained undercooked.An extra 3 to 4 minutes of cooking time, or even better, pre-cooking before adding it to the other vegetables, would have been preferable.Even so, as for the vegetarian experience with the chipotle red bean and corn enchiladas, I plan to try it again, with a few variations.My advice: avoid celery for this recipe, and you may well add it to your favourites.Original recipe Enchiladas with red beans and chipotle corn from the website: RecettesJeCuisine.com