Three Bean Enchiladas with Cascabel Chilli Sauce (V)

This is a great sharing dish, perfect for a big party. It’s good to have a really tasty veggie option, but of course you could also swap out half of the beans for some chicken or beef if you like. If you haven’t encountered Cascabel chillies before, you’re missing out – they’re fairly mild but full of big, smoky flavour. Use them to make a paste with garlic, fresh coriander and tomato and you can add it to dishes like chilli con carne too, or even just serve it as a delicious dip.

1 large onion
Olive oil for frying
1 can of chopped tomatoes
1 can each of kidney beans, aduki beans and black beans
To make the paste:
3 Chilli Pepper Pete’s Cascabel Chillies
2 tbsp tomato puree
A small handful of fresh coriander
1 large garlic clove
A pinch of salt and sugar
To make the enchiladas:
8 soft flour tortillas
Grated cheddar
More fresh coriander, sour cream and lime wedges, to serve

1. Start by preparing the chillies. Remove the stalks and the seeds, and then place the chillies in a bowl and cover with hot water. Leave to rehydrate for 25 minutes. When the time’s up, take the chillies out and blend together with the tomato puree, fresh coriander, chopped garlic, a pinch of salt and sugar, and a little splash of the soaking liquid. Save the rest of the liquid for later.

2. Next, start on the sauce. Dice the onion and fry gently in a splash of olive oil, until soft. Drain and rinse the beans and add to the pan along with half of the Cascabel paste and the chopped tomatoes. Stir it all together and leave to simmer for 20 minutes or so, then taste and add more seasoning if needed.

3. Preheat the oven to 180°C (160°C fan). To assemble the enchiladas, lay out a tortilla and put a couple of spoonfuls of sauce in a rough line down the middle. Fold the top and bottom in (just an inch or so) and then roll up from right to left, so that you end up with a neat little parcel that won’t leak. Repeat with the other tortillas and line them up snugly in an appropriately-sized dish.

4. Add a little more of the soaking liquid to the remaining Cascabel paste – enough to give it the consistency of a thick sauce rather than a paste. Spread over the tops of the enchiladas and sprinkle with a little grated cheese. Bake in the oven for around 20 minutes, until the cheese is bubbling and golden, and then serve with lashings of sour cream, fresh coriander and lime wedges.