Vegetable Enchiladas with Beans and Cheese

Preparation

1. Wash the vegetables and cut them into small dice. Fry the onion with the courgette, peppers, aubergine and tomatoes in the hot oil for 5 to 8 minutes, then season with salt and pepper. Add the beans and sweetcorn.
2. Crush the canned tomatoes in a saucepan with a wooden spoon, season with salt, pepper and chilli, bring briefly to the boil and take off the heat.
3. Preheat the oven to 200 °C (conventional). Lightly grease a baking dish and cover the base with a little tomato sauce.
4. Spoon vegetable filling down the middle of each tortilla, add a spoonful of tomato sauce, a little crème fraîche and some cheese, and roll up tightly. Do not overfill, or the tortilla will not close.
5. Lay the rolls side by side in the dish, spread with the remaining crème fraîche and tomato sauce and sprinkle with the rest of the cheese.
6. Bake in the oven for 15 to 20 minutes until the cheese has melted and taken on a little colour.

Drink with it

• Pale lager · excellent match

  Mexican lager or Helles, ice cold

  Carbonation lifts the melted cheese from the palate, and the light malt sweetness suits the sweetcorn and peppers and cools the chilli.

  Pils or Helles: What's the Difference? ↗

• Tequila blanco · good match

  Paloma: Tequila Blanco with grapefruit soda and lime, over plenty of ice

  Grapefruit acidity and ice keep the cheese and crème fraîche layer fresh, and the vegetal agave note goes together with the peppers and beans.

  Tequila Blanco, Reposado, and Añejo: what aging changes ↗

• Rosé · good match

  Dry rosé, well chilled

  Fresh acidity cuts through the cheese and crème fraîche, and red fruit suits the tomato and peppers.

  Which wine pairs with food? A simple approach to choosing ↗

• Red wine · good match

  Young Tempranillo or Garnacha, lightly chilled

  Juicy fruit and low tannin carry the tomato sauce and beans without fanning the chilli.