Sunday: enchiladas and refried beans

We both had a craving for Mexican, so that's what I did.

For the sauce: roast, peel, and chop some red peppers. Sweat chopped leek together with garlic and a pinch of salt until it starts to take on some color. Add sliced chiles and cook another few minutes. Add the chopped red peppers, some crushed tomatoes, and enough water to loosen it up a bit. Simmer, covered, for 30 minutes. Puree with a stick blender. Add sweet paprika, oregano, and black pepper and let simmer another few minutes.

For the beans: cook soaked pintos in the pressure cooker with onion, garlic, bay leaf, salt, and water (not too much!) for 20 minutes. Remove the lid and simmer, partially covered, until the beans are soft and the overall water level looks good. In a separate pan, cook chopped onion and garlic until the onion is nicely translucent and taking on some brown. Add the beans and mash with a potato masher. Adjust seasoning and simmer a couple more minutes.

For the enchiladas: season some turkey-breast cutlets well and then search on both sides. Slice into strips. Combine the turkey with diced feta cheese in a tortillas. Roll them and arrange them on a bed of sauce in a baking dish. Top with more sauce and grated cheese. Bake at 180C until the top is brown and bubbly. Serve the beans on the side

goooooood food.