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Ingredients
Bean and Corn Enchiladas
- Ingredients
- 140 grams dried, brown Yardlong Beans
- salt
- 6 Tomatoes
- 2 garlic cloves
- 2 shallots
- 1 stalk Celery
- 120 grams Feta
- 8 Tortillas (about 18 cm)(approximately 7 inches)
- 120 grams Sour cream
- peppers (freshly ground)
- olive oil
- 160 grams Corn (canned)
- cayenne pepper
- butter (for the baking dish)
- 2 Tbsps freshly chopped parsley
Soak beans overnight. Drain beans, place in a saucepan, cover with water and bring to a boil with a pinch of salt. Simmer about 45 minutes over medium heat.
Rinse tomatoes and cut into quarters, remove seeds and cut into small cubes. Peel garlic and shallots and chop finely. Rinse celery and cut into small cubes. Coarsely crumble feta cheese.
Preheat oven to 200°C (approximately 400°F).
Spread sour cream on tortillas and season with salt and pepper; set aside.
Drain beans and corn. Sauté shallots and half of the garlic in 2 tablespoons oil. Add beans and corn and sauté briefly. Remove from heat and season to taste with salt and cayenne pepper.
Spread bean mixture up the centers of prepared tortillas. Roll up tortillas over filling and place seam-side down in a buttered baking dish.
Sauté remaining garlic in 2 tablespoons oil until translucent. Add celery and tomatoes and simmer 2-3 minutes. Season with salt and pepper and spread over tortillas. Sprinkle with crumbled feta cheese and bake about 20 minutes. Garnish with parsley to serve.