Ingredients with Measurements:
- 1 large daikon radish, peeled and grated
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 cup vegetable oil
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) diced tomatoes and green chilies, drained
- 1/2 cup shredded cheddar cheese
- 8 corn tortillas
Special equipment needed:
- Large skillet
- Grater
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, mix together the grated daikon radish, flour, salt, black pepper, cayenne pepper, garlic powder, onion powder, paprika, dried oregano, and dried thyme until well combined.
3. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion, bell pepper, celery, and minced garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
4. Add the black beans and diced tomatoes and green chilies to the skillet. Stir to combine and cook for an additional 2-3 minutes.
5. Spread a thin layer of the daikon radish mixture onto each corn tortilla. Spoon the vegetable and bean mixture onto each tortilla and roll up tightly.
6. Place the rolled-up tortillas seam-side down in a baking dish. Sprinkle the shredded cheddar cheese over the top.
7. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
8. Serve hot with your favorite toppings, such as sour cream, guacamole, or salsa.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 350
- Fat: 17g
- Carbohydrates: 38g
- Protein: 12g
- Fiber: 9g
Substitutions for ingredients:
- If you can't find daikon radish, you can use regular radishes instead.
- You can use any type of shredded cheese you like, such as Monterey Jack or pepper jack.
Variations:
- To make this recipe vegan, omit the cheese or use a vegan cheese substitute.
- You can add cooked chicken or ground beef to the vegetable and bean mixture for a meatier version of this recipe.
Tips and tricks:
- Be sure to squeeze out any excess moisture from the grated daikon radish before mixing it with the flour and spices.
- If the tortillas are cracking when you roll them up, you can soften them by microwaving them for a few seconds or dipping them in hot water.
Storage instructions:
- Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the enchiladas, place them in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the enchiladas on a colorful plate with a side of rice and beans.
Garnishes:
- Top the enchiladas with chopped fresh cilantro, diced avocado, or sliced jalapenos.
Pairings:
- Serve the enchiladas with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the daikon radish mixture is too dry, add a little bit of water or vegetable broth to moisten it.
- If the enchiladas are too spicy, reduce the amount of cayenne pepper or omit it altogether.
Food safety advice:
- Be sure to cook the vegetable and bean mixture to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Rafanata is a traditional Italian dish made with grated potatoes, onions, and cheese. This recipe puts a Mexican twist on the classic dish by using grated daikon radish instead of potatoes.
Flavor profiles:
- This recipe has a spicy and savory flavor profile, with a hint of smokiness from the paprika and cayenne pepper.
Serving suggestions:
- Serve the enchiladas with a dollop of sour cream or guacamole on top for added creaminess.
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Region: Mexican