Vegetable Enchiladas

Ingredients

• 500 g wheat flour
• 0.5 tsp Salt
• 60 ml oil
• 160 ml water (lukewarm)
• 1 bunch spring onions
• 150 g cream cheese
• 2 tbsp crème fraîche
• 1 Garlic clove
• Salt
• Pepper
• curry
• 2 tbsp oil
• 2 stalks celery
• 1 red chili pepper
• 2 Tomatoes
• 0.5 can corn
• a handful basil
• 150 g shredded cheese (for topping)
• 1 green bell pepper
• 2 tbsp mayonnaise
• 4 tbsp Sour cream
• Salt
• Cayenne pepper
• basil (for garnish)

Instructions

1. 1.

   Step 1: Mix flour, salt and oil in a large bowl into a crumbly dough. While continuing to stir/knead add enough water until you can form a ball. Lift the dough from the bowl and knead on a lightly floured surface for 5 minutes until it is soft and elastic. Brush with oil, cover with a cloth and let rest for at least 30 minutes up to 2 hours (if resting longer wrap in cling film to prevent drying).

2. 2.

   Step 2: After resting divide the dough into 8 equal portions and roll each one into a flat disc (~20 cm diameter) with a rolling pin.

3. 3.

   Step 3: Heat a heavy grill pan well, place one rolled disc in the pan and fry for about 30 seconds until bubbles form and it turns golden brown, then flip and cook the other side. (NOTE: Do not let them harden! Tortillas must stay soft enough to roll again!). Fry each one gradually and stack on a plate.

4. 4.

   Step 4: For the filling wash, clean and finely slice the green parts of the spring onions into rings, finely chop the white parts. Mix cream cheese with crème fraîche in a bowl, add the chopped spring onions, press in garlic and season with salt, pepper and curry.

5. 5.

   Step 5: Wash and clean the remaining vegetables. Dice the chili finely, cut celery into slices. Heat oil in a non-stick pan. Sauté the onion rings, celery and chili in the oil, stir for 2-3 minutes steaming in their own juices. Halve, core and dice the tomatoes. Drain the corn. Slice basil into strips and add with corn, tomatoes and half of the cheese to the pan, mix and remove from heat.

6. 6.

   Step 6: Thinly spread the seasoned cream cheese on each tortilla disc. Then distribute the filling onto the lower half of each disc and roll up. Place side by side in a baking dish, sprinkle with cheese and bake in a preheated oven at 160°C (both top and bottom heating) for about 5-10 minutes until golden brown.

7. 7.

   Step 7: For the dip wash, halve and deseed the bell pepper, finely dice it. Mix mayonnaise and sour cream, season with salt and cayenne pepper. Serve alongside the enchiladas and garnish with basil as desired.