Gratinated Enchiladas with red beans

Start by pre -heating your oven at 180 ° C.

Bring water to the boil for making the tortillas. In a bowl, mix the corn flour, salt and baking powder. Slowly add the hot water until the dough has the desired consistency. Form small balls of 20 g of the dough mixture. Press them flat with a tortilla papers or between baking paper and a pan to prevent sticking. Fry the tortillas in an olive oil greased pan until they are golden brown on both sides. Lay them separately.

Drain the red beans. Grate the cheddar cheese. Finely chop the red onions and grate the look. Fry the onions and garlic in a pan with a mix of butter and olive oil. Add coriander and parsley for extra taste. Add the flour and fry briefly. Gradually add the vegetable broth. Add the cheddar cheese for a delicious Mornay style sauce.

Build the Enchiladas by placing Cheddar cheese and red beans in every tortilla and rolling them up. Place them next to each other in a baking dish. Pour the prepared bechamel sauce over the Enchiladas and sprinkle with extra cheese, fresh herbs and finely chopped shallots. Bake them in the oven until the cheese melted and wonderfully gratinated. Remove the Enchiladas from the oven and serve immediately.

For an extra spicy kick, add some sliced ​​jalapeño peppers!