Buckwheat Enchiladas

1

Gather and prepare your ingredients.

2

Place all ingredients for the crepes into a bowl and whisk to combine. Make sure the egg is fully incorporated. Set aside to rest for at least 20 minutes. Allowing the batter to rest yields a sturdier pancake.

3

When you are ready to cook, heat butter or oil in a frying pan over medium-high heat. Add a ladle of batter and swirl around the pan, ensuring it is evenly covered. Cook for 2-3 minutes, until the edges are beginning to curl away and turn golden brown. You will see small holes appear in the surface. Flip, and cook for 1-2 minutes on the other side. Remove onto a wire rack to cool. Repeat until you have used up all the batter. We used a US 1/3 cup measure as a ladle.

4

Preheat the oven to 190°C/170°C fan. Heat the olive oil in a frying pan over medium-high heat. Add the onion with a sprinkle of salt and pepper. Cook, stirring often for 3-4 minutes, until softened. Add the garlic, tomato puree and spices and cook for a further 2-3 minutes, until darkened and fragrant. Then add the peppers and cook for a further 4-5 minutes until softened.

5

Add the black beans, tofu, tomato passata and water. Bring to a gentle simmer and cook for 8-10 minutes, until darkened and reduced. Stir through the spinach and most of the coriander. Cook for a further minute, just until the leaves are wilted. Reserve some coriander for garnish.

6

Fill each buckwheat crepe with vegetables. Use a slotted spoon for this to ensure the crepes are filled with vegetables, and you have enough sauce left for topping.

7

One by one, roll up and place seam side down in a 16x21 cm baking dish. Leave several spoonfuls of sauce in the pan for topping. Ladle the remaining sauce over the top, sprinkle with cheese and bake for 20 minutes until golden brown and bubbling.

8

Allow to cool for 5 minutes.Sprinkle with the remaining coriander before serving