Dinner · Mexican

Black bean enchiladas

Name: Black bean enchiladas
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 corn or wheat tortillas; 2 cups cooked black beans (or rajma); 1 onion, 1 capsicum, 1 cup sweetcorn; 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano; 2 cups tomato puree, 2 garlic cloves, 1 dried red chilli; Cashew cream or vegan cheese to top; Coriander, lime, sliced onion to serve

Rolled tortillas stuffed with spiced beans and vegetables, baked under a smoky tomato sauce.

50 min Serves 4

Method

1
For the sauce, simmer tomato puree with garlic, chilli, a pinch of cumin and salt for 10 minutes.
2
Cook onion and capsicum till soft, add corn, beans and the spices. Mash lightly so it holds together.
3
Spread a little sauce in a baking dish. Fill tortillas with the bean mix, roll and place seam side down.
4
Pour over the rest of the sauce and top with cashew cream or vegan cheese.
5
Bake at 200C for 20 minutes till bubbling. Finish with coriander, lime and raw onion.

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