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1. Tear the stems off the guajillo and ancho chilies and shake out the seeds. Toast the dried chilies in a dry skillet over medium heat for about 20–30 seconds per side until fragrant and slightly darkened — do not let them burn. Transfer to a bowl, pour over boiling water to cover, and soak for 15 minutes until pliable.
3 piece Dried guajillo chilies,
1 piece Ancho chili
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2. Drain the soaked chilies and add them to a blender along with the canned tomatoes, chipotle chili in adobo, garlic clove, ground cumin, smoked paprika, Mexican oregano, apple cider vinegar, salt (use about half), black pepper, and vegetable stock. Blend until completely smooth.
1 clove Garlic clove,
3 piece Dried guajillo chilies,
1 piece Ancho chili,
1 can Canned whole tomatoes,
1 piece Chipotle chili in adobo sauce,
1.5 tsp Ground cumin,
1 tsp Mexican oregano (or regular dried oregano),
1 tsp Smoked paprika,
1 tbsp Apple cider vinegar,
0.5 cup Vegetable stock,
0.8 tsp Salt,
0.5 tsp Black pepper
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3. Heat 1 tablespoon of olive oil in the same skillet over medium-high heat. Pour in the blended sauce — it will spatter, so be careful. Fry the sauce, stirring frequently, for 4–5 minutes until it darkens slightly and thickens. Taste and adjust salt. Set aside.
1 tbsp Olive oil
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4. Preheat your oven to 200°C (390°F). Dice the potatoes into 1.5cm cubes (no need to peel). Toss with 1 tablespoon of olive oil and a generous pinch of salt, spread onto a baking tray, and roast for 20–22 minutes until golden and just cooked through with crispy edges.
600 g Yukon Gold potatoes,
1 tbsp Olive oil,
1.5 tsp Salt
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5. While the potatoes roast, dice the onion, red bell peppers, and zucchini into similar-sized pieces. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the onion and cook for 3 minutes until softened, then add the peppers and zucchini. Season with the remaining salt and cook for another 4–5 minutes until the vegetables are tender with a little colour.
2 piece Red bell pepper,
1 piece Zucchini,
1 piece White onion,
1 tbsp Olive oil,
0.8 tsp Salt
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6. Remove the skillet from heat. Add the roasted potatoes and black beans to the vegetable mixture and stir to combine. Taste for seasoning. The filling should be well-seasoned and bold.
600 g Yukon Gold potatoes,
2 can Canned black beans, drained and rinsed
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7. Reduce oven to 190°C (375°F). Lightly warm the corn tortillas in a dry pan or wrap in a damp paper towel and microwave for 30 seconds — this prevents them from cracking when layered. Spread a thin layer of enchilada sauce across the bottom of a 23x33cm (9x13-inch) baking dish.
8 piece Corn tortillas (small, 15cm/6-inch)
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8. Arrange 4 tortillas in a single layer over the sauce (overlapping is fine). Spoon half the potato and bean filling evenly over the tortillas, then ladle over a generous layer of enchilada sauce and scatter over half the Monterey Jack cheese. Repeat: 4 more tortillas, remaining filling, remaining enchilada sauce, and the rest of the Monterey Jack cheese.
8 piece Corn tortillas (small, 15cm/6-inch),
0.8 cup Monterey Jack or mild cheddar cheese, grated
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9. Scatter the cotija cheese evenly over the top. Cover tightly with foil and bake for 20 minutes. Remove the foil and bake for a further 10 minutes until the cheese is golden and bubbling and the sauce is thickened around the edges.
0.5 cup Cotija cheese (or feta), crumbled
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10. Remove from the oven and rest for 5 minutes before cutting. Squeeze lime juice over the top and finish with fresh cilantro. Serve with extra lime wedges on the side.
0.2 cup Fresh cilantro (garnish),
2 piece Lime
