I was going to post this for Rachel earlier but then it seems the Tumblr app for iPad doesn’t allow you to add more than one photograph to a post so I needed to wait until my Mac was working again. I may have installed a beta version of MacOS on my primary computer. Maybe.
This kumara, shrimp and black bean filling is one I use for both tacos and enchiladas. For tacos, wrap in heated tortillas or spoon into hard taco shells and top with cheese, hot sauce and coriander.
Basic Enchilada Sauce
- 3 tablespoons cornflour
- 3 tablespoons vegetable oil
- ½ teaspoon chilli powder
- ½ teaspoon cumin
- 1 can tomato puree or passatta
Enchilada Filling
- 1 medium kumara, diced
- 1 can black beans
- 200gm frozen shrimp or prawns
- olive / vegetable oil
- ½ teaspoon cumin
- ½ teaspoon paprika
To Assemble
- 8 corn tortillas
- 1 cup grated cheese
To make the sauce:
Heat the vegetable oil over a medium low heat in a saucepan. Whisk in the cornflour, chilli powder and cumin and cook until fragrant. Add the can of tomato puree or passata. Simmer over a low heat while the filling cooks. If the sauce reduces too far, thin it with a little chicken stock or water.
To make the filling:
Defrost the shrimp or prawns in a hot frypan. Cook, stirring, until most of the liquid is evaporated. Then add the kumara and spices and a splash of olive or vegetable oil. Cook over a medium heat, stirring occasionally, until kumara is soft through - approximately 15 minutes. Drain and rinse the can of black beans and add to the pan. Once the beans are warmed through the filling is ready to serve.
To make the enchiladas:
Preheat your oven to 180 degrees. Take a 4 - 5L baking dish - ‘six servings of lasagne’ sized - and splash a little enchilada sauce in the bottom. Warm your tortillas according to their directions - most can be microwaved for minute in the packet, with the packet open.
Take a tortilla. Spoon approximately two tablespoons of kumara filling in the enchilada and wrap. Place against the edge of the baking dish keeping the seam to the bottom. Follow with the other tortillas until you run out of space. Once finished, liberally pour the enchilada sauce over the enchiladas. Try to completely cover the tortillas. Top with a generous quantity of grated cheese and place in the 180 degree oven for approximately 20 minutes or until sauce is bubbling and cheese is melted.
Serves 4.
