Enchilada vegetable casserole

Ingredients for 2 servings:

• 200 g flour
• 1 egg(s)
• 500 ml boiling water
• ½ tbsp stock powder
• 1 tsp salt
• some oil, neutral, for frying
• 1 can of corn
• 1 can kidney beans, drained
• 1 tsp, heaped paprika powder, hot
• 1 pinch of chili powder
• 1 pinch(s) of pepper
• 1 tbsp coriander greens, chopped, optional
• 1 bell pepper(s), green
• ½ onion(s)
• some cheese, e.g. Gouda

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Tex-Mex student kitchen

For the enchiladas, thoroughly mix the flour with the egg, water, stock powder, and salt to form a soft batter. Meanwhile, heat the oil in a pan over high heat. Carefully add a ladleful of batter, one at a time, and fry on both sides. The patties will stay relatively soft; if you can remove them from the pan without any problems, they’re perfect. Drain the kidney beans and puree them finely. Season the refried beans with paprika, chili powder, and pepper. If you like cilantro, you can add 1 tablespoon of cilantro leaves; this makes the recipe a bit more authentic. Brush one side of the patties with the refried beans and then fold them shut. Next, drain the corn and spread it in a baking dish so that the bottom is covered. Then place the filled enchiladas on top of the corn. If you have any leftover refried beans, you can spread it between the enchiladas to ensure the corn is completely covered. Then cut the peppers and onions into strips and layer them over the enchiladas. Finally, sprinkle the casserole with cheese. Bake the casserole in a preheated oven at 200°C using top/bottom heat for 30 minutes.