One Pot Cheesy Black Bean Enchiladas
This is a very simple, hearty one pot with a lovely bit of heat – Mexican made easy!
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Preparation time
10 min
Cook time
30 min
Total time
40 minutes
Cuisine
Mexican, Central and South American
Meal
- mains
Servings
4
Ingredients
- 1 butternut squash, peeled, seeds removed and cut into 2cm cubes
- 1 red onion, finely diced
- 3 cloves garlic, finely chopped
- 1 tsp sugar
- 1 tsp cumin
- 1 tsp chilli powder
- 1 tsp smoked paprika (optional)
- ¼ tsp cinnamon (optional)
- 1½ tsp salt
- 1 tin black beans, drained and rinsed
- 8 small tortillas (use GF if required), cut in half and then sliced into strips (3cm-4cm wide)
- 500ml/2 cups mild chilli sauce (we used Tesco) or use a mild salsa, enchilada sauce etc
- 200g/7 oz melting vegan cheese, grated (we used Ilchester Vegan Melting Mature Block)
Optional serving suggestions: vegan sour cream, tortilla chips, fresh coriander, green salad, guacamole, avocado, fresh salsa dip
Instructions
- In a large frying pan, fry the onion in a little oil until soft.
- Add the sugar and garlic and cook for a further minute.
- Stir through the spices and fry for another minute.
- Add the squash and the salt and cook until the squash is tender (around 15-20 minutes), but not at all mushy, stirring frequently.
- Stir through the mild chilli sauce, black beans, tortilla strips and 50g/2 oz of the grated vegan cheese. Simmer on a medium heat for a few minutes.
- Remove the pan from the heat, sprinkle the (150g/5 oz) remaining cheese over the top and place under a medium grill for a few minutes or until the cheese has completely melted.
Keywords
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