El Burro Butternut Enchiladas
These butternut enchiladas are a vegetarian version of this classic dish.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 15 mins
3 large onions, chopped
10 g butter
1 cinnamon stick
1 Tbsp coriander seeds
400 g butternut, peeled and in large chunks
3 green chillies, finely chopped
30 g coriander, finely chopped
5 g sage
2 large butternuts, peeled and cubed
1 ½ Tbsp cumin seeds, roasted and ground
sage, finely chopped
flour tortillas, for serving
green salad and sour cream, for serving
To Make the Sauce
Sauté the onion and garlic in butter until golden brown. Add the cinnamon stick, coriander seeds, butternut and chilli. Cover with water and simmer until the butternut is tender.
Drain the excess water, remove the cinnamon stick and blend until smooth.
Return to a low heat and allow the excess water to cook out of the sauce.
Mix in the coriander and sage.
To Make The Enchilada Filling
Preheat the oven to 180 °C.
Place the butternut cubes into a roasting tray and sprinkle with ground coriander and cumin and coriander seeds, olive oil and salt. Roast until the butternut is caramelised and soft.
Remove from the oven and sprinkle with chopped sage, when cool.
Lay out a flour tortilla. Lay a strip of roasted butternut down the centre and roll up.
Two rolls of butternut enchilada per person is normally a good portion.
Place two rolled up tortillas on a plate, cover with butternut sauce, top with grated mozzarella and place in the oven until the cheese has started to melt and to turn golden.
Serve with a side green salad and sour cream.