Brunch Enchiladas

Smoked pancetta, chorizo, and pinto beans wrapped up in tortillas with a chipotle enchilada sauce and loads of cheese. Designed for brunch, but enjoy them whenever you like!

Done in 1 hour

Serves 4

Dish by Spencer Lengsfield

Ingredients

Filling:

130gsmoked pancetta, diced

4chorizo sausages

2peppers, diced

1onion, diced

3garlic cloves, minced

1 tspground cumin

1 tbspchipotle paste

1 tbsptomato paste

1 tinpinto beans

1 tbspmaple syrup

Salt, to taste

Sauce:

50gunsalted butter

50gplain flour

1/2 tspsmoked paprika

1 tspground cumin

1 tspchilli powder

1 tbsptomato paste

500mlchicken stock

Splashcider vinegar

Salt, to taste

Enchiladas:

Flour tortillas

Mozzarella, grated

Avocado, sliced

Fried eggs

The perfect sharer for your next brunch. Cheesy, smokey, and full of all of your favourite breakfast flavours.

Method

Fry up the chorizo and pancetta in a drizzle of vegetable oil until nicely crisped.

Add the onion, pepper, and garlic. Sauté until softened.

Add the tomato paste, chipotle paste, and spices, along with the pinto beans, maple syrup, and a splash of water.

Finish with some vinegar and salt, then leave to simmer on low for 15 minutes.

For the enchilada sauce, melt the butter, then add flour, spices, and tomato paste. Whisk together, cook for a minute or two, then slowly add the chicken stock. Add salt to taste, then set aside.

Preheat the oven to 200 C. Roll up the flour tortillas with mozzarella and the filling, then place into baking dish.

Top with enchilada sauce and more mozzarella, then bake for 20 minutes or until the cheese is bubbling.

Serve 2 enchiladas per plate, top with a fried egg and sliced avocado. Enjoy!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.