Prawn enchiladas

Ingredients

• 500 g large prawns, peeled and deveined
• 8–10 corn tortillas
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 tomatoes, chopped
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/4 cup chicken or vegetable stock
• 1/4 cup olive oil
• Salt and pepper to taste
• Grated cheese, chopped cilantro and sour cream, to serve

Step-by-step preparation

1. Heat a little olive oil in a large frying pan over medium heat.
2. Add the chopped onion and garlic and sauté until soft and fragrant.
3. Add the red and green peppers and cook until tender.
4. Add the tomatoes, tomato paste, cumin, chili powder and oregano and cook for a few minutes until the tomatoes are soft and the spices fragrant.
5. Season the prawns with salt and pepper and add them to the pan. Cook for a few minutes until they turn pink.
6. Preheat the oven to 180 °C.
7. Warm the corn tortillas in the microwave or in a dry frying pan.
8. Spoon the prawn mixture onto each tortilla and roll it up tightly.
9. Place the enchiladas seam side down in a baking dish.
10. Pour the stock over the enchiladas and sprinkle some grated cheese on top.
11. Bake for about 10–15 minutes, until the cheese has melted and is bubbling.
12. Serve the prawn enchiladas hot, garnished with chopped cilantro and a spoonful of sour cream.