My veggie black bean enchiladas

Name: My veggie black bean enchiladas
Total time: 45 min
Yield: 4
Ingredients: 2 red peppers; 2 fresh red chillies; 8 spring onions; 400 g ripe tomatoes; 2 cloves of garlic; olive oil; 1 bunch of fresh coriander (30g); 2 limes; 2 x 400 g tins of black beans; chipotle chilli sauce; 50 g feta cheese; 8 corn or flour tortillas; 2 large or 4 small corn on the cob; extra virgin olive oil; natural yoghurt or soured cream to serve

Tasty tomato sauce & zingy sweetcorn salsa

Vegetarianv

“Looking for midweek inspiration? Give my expression of a beautiful Mexican-inspired veggie enchilada a try – it’s crisp and spicy, but also fresh and zingy. Plus, it’s a great way to get veg into your life. It’s just the kind of thing my kids go nuts for, and with it being a one-pan wonder, the clear up is super-speedy, too – big smiles all round! ”

Serves 4

Cooks In45 minutes

DifficultyNot too tricky

Vegetables Mexican One-pan recipes Healthy dinner ideas Healthy vegetarian recipes Family one-pan recipes

Nutrition per serving

Calories 501 25%
Fat 19.7g 28%
Saturates 5.8g 29%
Sugars 13.3g 15%
Salt 1.8g 30%
Protein 21.3g 43%
Carbs 73.5g 28%
Fibre 14.8g -

Of an adult's reference intake

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Ingredients

2 red peppers
2 fresh red chillies
8 spring onions
400 g ripe tomatoes
2 cloves of garlic
olive oil
1 bunch of fresh coriander , (30g)
2 limes
2 x 400 g tins of black beans
chipotle chilli sauce
50 g feta cheese
8 corn or flour tortillas
2 large or 4 small corn on the cob
extra virgin olive oil
natural yoghurt or soured cream , to serve

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Method

Preheat the oven to 180ºC/350ºF/gas 4.
Halve, deseed and remove the stalks from 2 red peppers and 2 fresh red chillies.
Blacken and char 6 spring onions, 400g of tomatoes, the peppers, chillies, and 2 cloves of garlic in a large dry ovenproof non-stick pan (or directly over the flame of a gas hob) on a high heat – you may need to work in batches.
Peel away any really blackened bits of vegetable skin, removing any tough skins or stalks, as necessary, and place in a blender with 1 tablespoon of olive oil and the stalks from 1 bunch of fresh coriander (30g), reserving the leaves.
Add a good splash of water, then finely grate in the zest of 2 limes and squeeze in the juice of 1½, then blitz until smooth. Season to taste.
To make the filling, drain 2 x 400g tins of black beans and place in a bowl, season with sea salt and black pepper, then add a few shakes of chipotle chilli sauce, to taste.
Crumble in 25g of feta cheese and add 1 splash of olive oil, then roughly mash half the beans and stir back through so you get a mixture of textures. Tear in half the reserved coriander leaves and stir through.
Pour half the sauce into your pan and place over a medium-low heat.
Divide the filling between 8 tortillas, then roll up into thin cigars, placing into the pan as you go.
Pour over the remaining sauce and crumble over the remaining 25g of feta, then bake for 25 to 30 minutes, or until golden and bubbling.
To make a quick sweetcorn salsa, char 2 large or 4 small corn on the cob directly over the flame of a gas hob (or in a dry pan) on a medium heat for a few minutes, turning regularly, then slice off the corn kernels and place into a bowl.
Drizzle over 1 tablespoon of extra virgin olive oil and squeeze over the juice from the remaining ½ a lime.
Chop 2 spring onions and most of the remaining coriander leaves, stir through the salsa, then season to taste with salt, pepper and chipotle chilli sauce.
Serve straight from the oven, scattered with the remaining coriander leaves, and with a spoonful of sweetcorn salsa and a dollop of yoghurt or soured cream. Nice served with cold lager or tequila!

Tips

EASY SWAPS
Switch up the cheese you choose – Cheddar works well, if that’s what you’ve got in the fridge.

Feel free to use frozen or tinned sweetcorn, instead of fresh, if you prefer.

HEALTH & NUTRITION
This recipe also works well with wholemeal tortillas for extra fibre.