Enchiladas - soft, filled tortillas

¼ cup cornmeal
¼ cup cold water
½ cup boiling water
½ teas salt
1 tab cold pressed olive oil
1 cup fine organic wholemeal flour

Traditionally the filling is plain and the sauce is spicy.

• Combine cornmeal and cold water in a bowl, then stir the mixture into the boiling salted water. Stir mixture until it is pulling away from the sides of the pan.
  
  
• Place in a bowl. Add oil and mix.
  
  
• Stir in wholemeal flour. Make a soft dough and knead until smooth.
  
  
• Add flour or water to get a required smooth consistency if needed.
  
  
• Divide the dough into 4.
  
  
• Roll out each ball to a .125cm thick circle.
  
  
• Heat a heavy bottomed, unoiled pan, and bake torillas, flipping several times until golden on both sides.
  
  

Filling:

1 pot of Quark
2 cups of grated cheese
1 bunch of spinach, chopped, steamed and drained
2 cups cooked organic brown lentils
Freshly ground black peppercorns
1 clove garlic
1 small onion
¼ teas freshly grated nutmeg

• Combine and mix well. Fill enchiladas like UUU or roll.
  
  

Sauce:

3 tabs cold pressed olive oil
Garlic
2 teas ground cumin
3 teas ground coriander
Dash of tabasco sauce
1 cup organic tomato paste
3 organic tomatoes - pureed
Salt to taste

• Heat oil, add spices. Saute gently and add tomatoes and tomato paste. Mix and simmer for 20 minutes.
  
  
• Pour some sauce into dish under enchiladas.
  
  
• Pour sauce over filled torillas.
  
  
• Put into a pre-heated oven 180°C - 355°F for about 15 - 20 minutes.

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