Wood-fired Oven Vegetarian Enchiladas
(as seen on Global TV)
By Chef Dave Smart fromFront and Central, Wolfville, NS
1 tablespoons vegetable oil
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
1 teaspoon ground cumin
1 medium red onion , chopped medium (about 1 cup)
1 red bell pepper – diced
1 ½ cups corn (fresh/frozen)
2 cups cooked black beans
Salt & pepper
1 teaspoon lime juice
2 cups grated old cheddar cheese
Heat oven to 500 deg F. Place a cast iron (or oven proof pan) in the oven to preheat for 10 minutes. When hot, remove and add vegetable oil, garlic, cumin, red onion and return to oven to cook for 5 minutes. Remove from oven and stir in bell pepper, corn and black beans. Return to oven for another 5-10 minutes until vegetables are softened removing the pan and stirring occasionally.
When cooked remove the pan and season with salt, pepper, and lime juice. Allow to cool slightly and stir in the grated cheese.
2 cups tomatoes – diced
½ cups green onion – sliced
1 jalapeno pepper – ribs and seeds removed – fine dice
½ tsp ground cumin
½ cup cilantro – chopped
Salt & pepper
Juice & zest from 1 lime
Combine the ingredients on a bowl. Let sit for 10-15 minutes to allow the flavours to develop and the fluid come out of the tomatoes. When ready to use, strain sauce to remove excess liquid.
6 Tortillas (flour or corn)
1 tbsp Vegetable oil
2 cups grated old cheddar
One at a time, lay each tortilla out flat on work surface and spoon approximately 1 cup of the filling down the center of the tortilla. Roll tortillas around the filling and place in a greased baking dish seam side down. Repeat for other tortillas.
Spoon sauce over rolled tortillas and cover with a an even layer of grated cheese.
Place in wood fired oven at 500 deg F for 15-20 minutes until heated though and cheese is bubbling and starts to brown.
Remove the enchiladas to a plate and garnish with chopped cilantro, lime wedges, sliced avocado, and sour cream.