Black bean enchiladas
Prep:
15 mins
Cook:
15 mins
This is a dish with a chilli kick for a Wintery day or if you are feeling like an authentic Mexican infused meal.
1 tbsp olive oil
1 onion, chopped
5 garlic cloves, sliced
1 chilli, deseeded and finely chopped
¼ tsp salt
100ml vegetable stock
2 tbsp tomato puree
6 tbsp light sour cream
½ tsp ground cumin
400g tinned black beans, rinsed and drained
1 tbsp fresh lime juice
200g mixed grated cheese
3 spring onions, thinly sliced
12 corn tortillas
Fresh coriander, as garnish
Preheat the oven to 180°C / 350°F / Gas mark 4.
Line a baking tray with greaseproof paper and set aside.
Heat the olive oil in a medium saucepan over high heat.
Add the onion and cook for about 1 minute.
Reduce heat to medium then add the garlic, chilli and salt.
Cook for 5 minutes or until golden, stirring occasionally.
Add the stock, the tomato puree, 3 tablespoons of the sour cream and the cumin and cook until thickened, stirring occasionally.
Combine the beans, lime juice, cheese, and half of the spring onions in a bowl.
Pour half of the sauce into the baking dish. Warm the tortillas according to the package directions.
Spoon 3 tablespoons of the bean mixture down the centre of each tortilla and roll up.
Place the filled tortillas seam-side down, in the prepared dish.
Pour the remaining sauce over the tortillas.
Top with the remaining cheese and the chilli.
Bake for 15 minutes or until lightly browned.
Sprinkle with remaining green onions and serve with the remaining sour cream and top with fresh coriander.
Serves
4-6
Preparation Time
15 minutes
Cooking Time
15 minutes
Main ingredients
Beans, Cheese, Vegetables
Recipe Type
Entertaining, Family Dinners, Healthy, Vegetarian
Cuisine
Mexican
Level of Difficulty
Easy
