Cheesy Black Bean Enchiladas
Enjoy a cheesy, black bean and veg-packed version of this classic Mexican dish!
Ingredients:
Sauce
- 1 onion, finely diced
- 1 garlic clove, crushed
- 1 tsp dried or fresh oregano, finely chopped
- 1 tsp chilli powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 500g/2 cups passata
- 1 tbsp sugar (ideally brown)
- 1 tbsp cider vinegar
- ¾ tsp salt
Enchilada mix
- 8 tortilla wraps
- 1 onion, finely diced
- 1 clove garlic, finely chopped
- 1 red pepper, thinly sliced
- 1 small-med broccoli, florets removed and cut into small bite-sized pieces
- 1 tsp cumin
- ¼ tsp cinnamon
- 200g baby spinach (optional)
- 1 tin black beans, drained and rinsed
- 200g melting vegan cheese, grated (our favourite for melting is the Bute Island Sheese Greek Style)
- ½-¾ tsp salt
Optional decoration: sliced spring onion, guacamole, avocado slices, fresh coriander, fresh chilli, lime juice
Method:
Sauce
- Fry the onions until soft and golden.
- Add the garlic and fry for a further minute.
- Add all spices and cook for 30 seconds.
- Add the passata, sugar, vinegar, salt and simmer on a low heat for 15-20 minutes. You want the sauce to reduce slightly but not too much.
- While the sauce is simmering, make the enchilada mix...
Enchilada mix
- Preheat the oven to 180ºC/350ºF/Gas Mark 4.
- Fry the onions until soft.
- Add the garlic and fry for a further minute.
- Add the spices and fry for 30 seconds.
- Add the broccoli and pepper and cook until the broccoli turns golden.
- Pop in the spinach and stir through until it wilts.
- Add half the sauce, around 50g of the grated cheese, the black beans and salt. Stir through and immediately remove from the heat.
- Place the 8 tortilla wraps out on the counter and evenly divide the mixture into the centre of each one.
- Roll them up and place them seam side down into an ovenproof dish (roughly 20 x 30cm).
- Pour over the remaining sauce and approx. 150g of the grated cheese.
- Place in the oven for 15-20 minutes or until golden and the cheese has melted through.
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