Mexican

Sweet Potato Enchiladas and Baked Corn Salsa

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The fresh corn is coming to an end now in Europe but it has been an amazing season. As a more warming dish for the slightly cooler weather, I baked this dish to create Enchiladas and also baked the salsa on top. The enchiladas are filled with a combination of sweet potatoes and red, kidney beans. Sweet potato enchiladas is one of the first vegan dishes I ever created. I have served it to the most fussy and old fashioned meat eaters and everyone has loved it.

Preparation time 20 minutes. Cooking time 1 hour

Serves 4

Ingredients

For the enchiladas

A medium onion finely chopped

A crushed clove of garlic

4 medium fresh tomatoes liquidised

Two chopped red chillies

Two medium, peeled, sweet potatoes cut into 3cm cubes

A tin of red kidney beans

A large red pepper chopped or sliced

A teaspoon each of ground coriander and ground cumin

A teaspoon of balsamic vinegar

A teaspoon of oregano

A handful of fresh coriander

Half a tablespoon of olive oil

Salt and pepper to taste

Four large tortilla wraps

For the salsa

Two ears of corn roasted in the oven for 15 minutes and corn removed

A large tomato finely chopped

Two chopped spring onions

A red chilli finely chopped

A handful of fresh coriander

Two teaspoons of lemon juice

Salt and pepper to taste

Heat the oil and cook the onion, garlic and peppers for about five minutes till soft. Add all of the other ingredients for the enchiladas, except the tortillas. Bring to the boil and turn to a simmer for about 40 minutes. Before filling the tortillas, mash some of the sweet potato with the back of a fork so the fillings a thick consistency.

Share the filling between the four tortillas and roll or fold them for cooking. Place in a large baking dish.

Add all of the salsa ingredients to a bowl and stir together. Season to taste. Spoon evenly across the top of the enchiladas. Place in a medium oven for 10 minutes until the salsa is warm and the tortillas are soft.

 

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Black Bean and Red Pepper Chilli

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I love black beans. They have a soft, silky texture that you don’t get with other beans. I made my first chilli as a student back in the early 80s. Although I have moved away from con carne to sin carne, I still use the same recipe which uses blended tomatoes, oregano, cumin, coriander,sugar and vinegar. It gives a smooth, tangy and sweet sauce. I served this with the Roasted Tomato, Cucumber and Corn Salsa.

Preparation time 10 minutes
Cooking time 40 minutes

Ingredients
Serves 3
A large, red pepper, sliced
A small onion finely chopped
A large clove of garlic blended with 4 medium tomatoes and a large green chilli
A teaspoon each of oregano, cumin and ground coriander
A teaspoon of sugar
A teaspoon of vinegar (any kind)
A tablespoon of olive oil
A tin of black beans
A handful, of fresh coriander

Heat the oil and gently soften the onion and pepper. Add all of the other ingredients. Bring to the boil and simmer slowly for about 40 minutes until the sauce is thick and the peppers are melting. Sprinkle with fresh coriander and serve with rice or tortillas.

Tofu, Mushroom and Spinach Burritos with Raw Corn Salsa

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Burritos are a really quick midweek meal. I fry the filling in a cast iron pan which retains the heat evenly so you can cook your veg quickly without burning and while retaining their juiciness. You can use peppers, tempeh, other green veg like Pak Choy…just about anything will work. I used oyster mushrooms but any kind will work.

The fresh, corn salsa is my favourite part of this meal. I also love pineapple salsa.

Serves 2
Preparation time 15 minutes
Cooking time 10 minutes

Ingredients
For the filling
Half a packet of tofu cut into small chunks
A medium onion thickly sliced
A large handful of oyster mushrooms left chunky
A large handful of washed spinach leaves sliced
A crushed clove of garlic
Half a teaspoon of ground coriander
Half a teaspoon of ground cumin
Half a teaspoon of ground chilli
A tablespoon of olive oil
Salt and pepper to taste

For the salsa
Two ears of raw, fresh corn
Two medium tomatoes
Two spring onions
Quarter clove of garlic
Two whole red chillies
A handful of fresh coriander
A teaspoon of lemon juice
Salt and per to taste

Heat the oil in a caste iron pan until it is hot. Add the onions and tofu with the garlic and spices. Stir continuously for a few minutes until onion are cooked but not soft. Add mushrooms and spinach. Stir for another two minutes and season.

Meanwhile place all salsa ingredients into a food processor and blitz until smooth. Season to taste.

Heat 4 tortillas. When warm fill with the burrito filling, fold and top with the salsa.

Roasted Corn and Pepper Salad with Black Beans

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Yesterday, my friend Claudia gave me some fresh, green peppers of the pointy variety (like large chillis). We don’t have a special word for these in the UK. We had the peppers barbecued last night while sitting in her garden, under a huge walnut tree, in idyllic surroundings, yet right in the centre of Berlin.

I already had some fresh corn in the fridge as well as the coriander and a tin of black beans in the cupboard so it was easy to throw this together.

This is a complete meal but would also go well inside a tortilla with some guacamole or pumpkin hummus. You could also add fried slices of tofu or toasted peanuts for a crunch.

Serves 6 as a side dish or 2 as a main course
Preparation time 12 minutes. Cooking time 30-40 minutes

Ingredients
2 green peppers or 3 large, green chilli peppers
2 whole corns on the cob
A tin of black beans well rinsed
6 cherry tomatoes halved
4 spring onions (scallions) finely sliced
Plenty of chopped fresh coriander, mint and basil
A tablespoon of olive oil and lemon salad dressing
A small red chilli chopped very finely
Salt and black pepper to taste

Place the corn and peppers in an oven-proof dish and roast in the oven for about 30 minutes. The peppers should be very soft with the skin starting to char. Leave to cool. Remove the corn from the
cobs and place in a large bowl. Chop the peppers roughly and add to the corn with the beans, tomatoes and onions. Stir in 2 handfuls of the mixed, fresh herbs and drizzle over the dressing. Add the chilli and stir well. Season to taste. Place in the fridge to chill for about 30 minutes.