Veggie Black Bean Enchiladas Recipe
Savor flavorful vegetable and black bean enchiladas, featuring soft flour tortillas filled with zucchini, black beans, and corn, spiced with coriander and cumin. These enchiladas are coated in a rich tomato sauce infused with garlic, oregano, cumin, and chili, then topped with melted cheddar cheese and baked to golden perfection.
Ingredients
Enchilada
- 1 tin tinned black beans
- black pepper (to taste)
- 20 grams cheddar cheese
- 0.5 tsp chilli flakes
- 1 whole courgette
- 6 sprig fresh coriander
- 1 cloves garlic
- 0.5 tsp ground cumin
- 1 tbsp olive oil
- 1 whole onions
- salt (to taste)
- 1 tin tinned sweetcorn
- 1 tbsp tomato puree
- 150 ml water
- 4 single wraps
Sauce
- 0.25 tsp chilli powder
- 1 tbsp cider vinegar
- 1 tsp oregano (dried)
- 1 whole fresh chilli
- 1 cloves garlic
- 0.5 tsp ground cumin
- 1 tbsp olive oil
- 1 whole onions
- 2.5 grams brown sugar
- 1 tin tinned tomatoes
- 150 ml water
- salt (to taste)
- black pepper (to taste)
Salad
- 100 grams cherry tomatoes
- 0.5 whole cucumber
- 40 grams Salad leaves
Instructions
- heat the olive oil in the frying pan, peel and chop the onion(s) finely, add to the frying pan, cook for 5 minutes
- wash and finely chop the chilli, add to the frying pan, cook for a minute or two
- peel and crush the garlic using the garlic crusher or chop finely, add the garlic to the frying pan
- add the spices to the frying pan, cook for a minute or two, add the tinned tomatoes, add the remaining sauce items to the frying pan, season with salt and pepper, cook the sauce till it thickens
- heat the olive oil in a new frying pan, peel and chop the onion(s) finely,Add the onions to the frying pan and cook until soft, cook for 5 minutes, wash the courgettes chop into chip shapes, add the courgettes to the frying pan, cook for 5 minutes, peel and crush the garlic using the garlic crusher or chop finely, add the garlic to the frying pan
- Drain the beans and wash in cold water, add to the frying pan, Gently squash some of the beans with a fork
- add cumin, chilli flakes add tomato puree to the frying pan, cook for a minute or two
- drain the corn, add to the frying pan, add the water to the frying pan
- wash and finely chop the fresh coriander, add to the frying pan, cook for 2 minutes, set a side, set the oven to 180C 350F or gas mark 5
- when the sauce is ready add half the sauce to the beans and vegetables, season with salt and pepper, slice the cheese, warm the wraps in the microwave for 30 seconds
- place a thin layer of sauce on the base of the ovenproof dish, divide the vegetable mixture between the wraps, roll the wraps, place in an ovenproof dish
- pour the remaining sauce over the rolled wraps, sprinkle with cheese, place in the oven, cook for 20 mins, if cooking extra for the freezer store the extra enchilada wraps in a freezable container pour over the extra sauce allow to cool and then place in freezer
- while the enchiladas are cooking, wash mixed leaves and place in a serving bowl. place a cross on the top of the cucumber, then slice the cucumber to form quarters, sprinkle over the salad leaves, wash the cherry tomatoes and then slice in half, sprinkle over the salad leaves
- remove the enchiladas from the oven, serve two wraps for each person with salad
Tried this recipe?Let us know how it was!