Gemüse-Enchiladas

Ingredients

• 13.5 oz passierte Tomaten
• 1.7 oz Zuckerrübensirup
• 1 tbsp Apfelessig
• 0.35 oz geräuchertes Paprikapulver
• 0.18 oz Knoblauchpulver
• Salt
• Pepper
• 2 Zucchini
• 3 tbsp Olivenöl
• 2 ears corn (cooked; vacuum-packed)
• 4 whole wheat tortillas
• 1 green chili
• 12 oz black beans (canned; drained weight)
• 0.35 bunch coriander (10 g)
• 5.8 oz feta (45 % fat i. Tr.)

Instructions

1. 1.

   Combine passierte Tomaten, Zuckerrübensirup, Apfelessig, Paprika- and Knoblauchpulver in a pot. Bring to a boil and simmer for about 10 minutes over low heat; then season with salt and pepper and set aside.

2. 2.

   Meanwhile, peel, wash, and dice the zucchini. Heat 1 tbsp of oil in a pan. Fry the zucchini in it over medium heat for 5 minutes, then let cool. Brush the corn with 1 tbsp of oil and grill it all around in a hot grill pan for 7–10 minutes. Also let cool slightly, then cut the kernels off the cob.

3. 3.

   Grill the tortillas in the hot grill pan without fat for 1–2 minutes on each side. Peel, wash, and slice the chili into thin rings. Drain and rinse the beans in a sieve. Wash, shake dry, and finely chop the coriander.

4. 4.

   Mix the zucchini with the beans, chopped coriander, half of the corn kernels, half of the chili, and 4–5 tbsp of sauce. Spread the mixture on the tortillas and sprinkle with half of the feta. Roll up and place in a baking dish greased with the remaining oil. Spread the remaining sauce over the vegetable enchiladas and top with the remaining feta.

5. 5.

   Bake the vegetable enchiladas in a preheated oven at 200 °C (fan 180 °C; Gas: Mark 3) for about 25 minutes until golden brown. Serve garnished with the remaining corn, chili, and coriander.