Ingredients
For 8 Enchiladas (4 servings):
For the sauce:
- 500ml of water
- 1 vegetable stock cube
- 40g of flour
- 1 tsp of cumin powder
- ½ tsp chili powder
- ½ tsp of smoked paprika
- ¼ tsp of dried oregano
- 1 tsp of garlic powder
- A pinch of salt
- 140g of tomato paste
- 3 tbsp of vegetable oil
- 1 tsp of cider vinegar
For the filling:
- 400g of red beans (cooked)
- 3 tbsp of vegetable oil
- 1 red onion, thinly sliced
- ½ tsp of smoked paprika
- ½ tsp of mild paprika powder
- 2 tsp of cumin powder
- ½ tsp of chili powder
- 1 red bell pepper, seeded and cut into thin strips
- 3 pressed garlic cloves
- 300g of corn kernels
- A handful of spinach
- ½ of the previously prepared sauce
For the setting up:
- 8 wheat tortillas
- 300g of grated cheddar cheese (a mix of cheddar and Emmental cheese and/or mozzarella)
- 1 bunch of chopped cilantro (leaves and stems)
- 2 avocados cut into pieces
- 1 lime cut into pieces
For the cookies (approx. 12 cookies): For the cookie dough:
- 120ml of olive oil
- 150g of sugar
- 1 egg
- ½ tsp of vanilla extract
- 120g of flour
- 50g of cocoa powder
- 1 tsp of baking soda
- ½ tsp of baking powder
- 2 pinches of salt
- 40g of dark chocolate chips
For the filling:
- 100g of peanut butter
- 20g of powdered sugar
- ¼ tsp of vanilla extract
- A pinch of salt
Instructions
Prepare the vegetarian enchiladas with red beans, corn and bell peppers :
For the sauce: Boil the water with the vegetable stock cube until it is completely dissolved. Set aside. In a bowl, mix the flour, spices and salt. Set aside. In a saucepan, heat the vegetable oil over medium-high heat and add the flour/spice mixture. Mix with a whisk until you obtain a dough that looks like the roux of a bechamel sauce. Then, add the tomato paste, still over medium-high heat, and beat with the whisk. Gradually pour in (in 5 or 6 times) the vegetable stock while stirring. The sauce should thicken quickly. Turn off the heat when the surface of the sauce shows some resistance. Set aside.
The chef's tip? In this recipe, it's important to prepare the ingredients ahead of time because the sauce is quickly ready, and you won't have time to measure the portions. After cooking, the sauce may solidify. You just need to mix it a little bit to make it smooth again. You can also prepare it in advance and keep it in the fridge for up to 3 days.
For the filling: In a high-rimmed frying pan, heat the oil over medium heat. Add the chopped onion and spices and mix well. Cook for about 5 minutes, until the onions are becoming translucent. Add the bell pepper strips and cook for another 10 minutes, stirring regularly. Add the beans, corn and spinach and cook for another 5 minutes. Then, pour in 2/3 of the Enchilada sauce and mix well. Turn off the heat and set aside.
To set the plate up: Preheat the oven to 180°C. Take an ovenproof dish that is large enough to hold 8 rolled tortillas. In each tortilla: add 2 to 3 tbsp of filling and 1 tbsp of grated cheddar cheese. Roll the tortillas up and place them in the baking dish next to each other (with the opening faced down). Cover with sauce and the remaining grated cheddar. Bake at half height for 15-20 minutes. While it’s cooking, cut the avocados and lime and chop the cilantro. Remove the dish from the oven, place the avocado, lime and cilantro on top of the enchiladas and serve immediately.
The chef's tip? Turn your oven on the grill mode for the last few minutes of the enchiladas' cooking time to toast the cheese and set the enchiladas up just before leaving for the office, to keep their crunchiness.
Prepare the peanut butter stuffed chocolate cookies:
For the peanut butter filling: Cover a baking sheet (or plate, depending on the size of your freezer) with baking paper. In a large bowl, mix all the ingredients for the filling. Then, using a teaspoon, form small balls. Place the balls on the baking sheet or plate and set aside in the freezer for at least 30 minutes.
For the cookie dough: In a large bowl, mix the oil, sugar and egg. Add the flour, cocoa powder, baking powder, baking soda and salt and mix well. Form 12 balls of dough about the size of a tablespoon. Place them on a baking sheet covered with baking paper and using your thumb, crush the balls in the center to form a small well. Remove the peanut butter balls from the freezer and place them into the wells of each cookie dough ball. Add 4 or 5 chocolate chips on top of the peanut butter balls. Cover the peanut butter filling with cookie dough. When all the cookies are covered, place the baking sheet in the freezer to cool the cookies balls for a few minutes and preheat the oven to 190°C. Bake the cookies for 6 to 7 minutes (until they look flatter and their edges look cooked). Let the cookies cool for at least 10 minutes on the baking sheet before serving.
