Mexican-Style Pancakes with Bean Filling (Enchiladas)

Ingredients

• 140 g dried brown snake beans
• Salt
• 6 tomatoes
• 2 Garlic cloves
• 2 shallots
• 1 stalk Celery
• 120 g feta cheese
• 8 tortillas (ready-made, about 18 cm diameter)
• 120 g sour cream
• black pepper (ground)
• olive oil
• 160 g canned corn
• Cayenne pepper
• butter (for the dish)
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Soak the beans overnight. The next day drain them, put them in a pot, cover with plenty of water and bring to a boil with a pinch of salt. Simmer over medium heat for about 45 minutes.

2. 2.

   Meanwhile wash the tomatoes, quarter them, remove seeds and dice into small cubes. Peel and finely chop the garlic and shallots. Wash, trim and dice the celery. Roughly crumble the feta.

3. 3.

   Preheat the oven to 200°C (400°F) with upper and lower heating.

4. 4.

   Thinly spread sour cream on the tortillas, season with salt and pepper.

5. 5.

   Drain the beans and let them dry. In a hot pan sauté the shallots and half of the garlic in 2 tbsp oil until translucent. Add the beans and corn and cook briefly. Season with salt and cayenne pepper and remove from heat.

6. 6.

   Spread the mixture onto the tortillas, roll them up and place seam side down in a greased baking dish.

7. 7.

   In another pan sauté the remaining garlic in 2 tbsp hot oil until translucent, then add celery and tomatoes. Simmer for 2-3 minutes, season with salt and pepper and spread over the rolled tortillas. Sprinkle with cheese and bake in the preheated oven for about 20 minutes. Serve sprinkled with freshly chopped parsley.