I know what you’re going to say to me: “eh no, but in the enchiladas, there’s beef and cheese huh, it’s Old el Paso who says so!! ” I know my little wolf, but this recipe is too delicious just like that, just with stewed vegetables in corn pancakes and a good homemade tomato sauce spiced up with a little arrabbiata. In fact, to tell you the truth, with Kévin, we are a fan (even addicted) to the arrabbiata sauce. So we put them everywhere, well as soon as we can what …

So you can invent your own recipe for enchiladas, I’ll give you one but if you want to put mushrooms paris inside, it’s you who sees my little wolf!


  • corn cake – 4
  • tomatoes – 12
  • yellow onion – 3
  • red onion – 1
  • bell pepper – 2
  • arrabbiata sauce – 1
  • Olive Oil – 15 (cL)
  • salt
  • pepper


  • Peel all the onions and wash all the vegetables.
  • Preheat your oven to 180°C (t° 6).
  • First prepare the filling for the galettes: Cut 2 yellow onions into rings and the 2 peppers into strips.
  • Cut 7 tomatoes in 4, remove the pulp from all quarters and reserve only the flesh. Cut the flesh into strips.
  • In a frying pan, pour a little olive oil (about 5 cL) and place the onion rings, cook them until they become translucent and add peppers at this time. Cook over low heat until the peppers are tender. Add the tomato strips and cook for another 3 minutes before removing from the heat. Season with salt and pepper.
  • Then prepare the tomato sauce: Cut the last yellow onion and the remaining 5 tomatoes into coarse cubes.
  • In a saucepan, heat 5 cL of olive oil, add the diced onions then the diced tomatoes. Cook covered until everything has become a sauce. You can mix if you prefer but you don’t have to. Add the arrabbiata (or finely chopped peppers), salt and pepper. The sauce is ready.
  • Fill the pancakes: spread the filling among the 4 pancakes and place them in the bottom of a lightly oiled gratin dish. Cover with tomato sauce. Bake for 7 or 8 minutes so that everything is hot.
  • Meanwhile, cut the red onion into quarters and brown the quarters in a pan with a little olive oil.
  • Take your pretty dish out of the oven and sprinkle your red onions. It’s ready, you can enjoy!
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