Smoky beans are the perfect filling inside these soft, warming enchiladas. Lots of cheddar on the top takes these to the next level.
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Serves
4
Bell Peppers
Cooked Black Beans in Water
Coriander
Red Onion
Passata
Tortillas
Cheddar Cheese
Garlic
Ground Cumin
Smoked Paprika
Olive Oil
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Serves
4
Bell Peppers
Cooked Black Beans in Water
Coriander
Red Onion
Passata
Tortillas
Cheddar Cheese
Garlic
Ground Cumin
Smoked Paprika
Olive Oil
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Step 1.
Preheat oven to 180°C/356°F.
Step 2.
Finely chop the peppers, onion and 1 garlic clove. Add to a frying pan with a splash of oil. Fry until softened.
Step 3.
Add large handful of finely chopped coriander stalks, cumin and paprika. Mix together.
Step 4.
Pour in black beans with the tin water. Bubble your bean mix down. Once the beans have softened, season with salt and pepper. Add a handful of fresh coriander and mash everything together.
Step 5.
Tomato sauce time. Crush 2 garlic cloves into a pan with a splash of olive oil. After 15 seconds, pour in your passata. Bubble it down until it has thickened. Season with salt and pepper.
Step 6.
Spoon in half of your tomato sauce to a baking dish.
Step 7.
Fill each of the 8 tortillas with an equal amount of the bean mixture. Wrap the tortillas up. Lay them side by side in the baking tray. They should be nice and snug when they are all in.
Step 8.
Pour the remaining tomato sauce over the top, making sure you don’t cover the edges of the tortillas (you want the edges to get nice and crispy).
Step 9.
Cheese time. Grate 150g of your cheddar. Scatter it over your enchiladas.
Step 10.
Place baking dish in the oven for 45 minutes or until the cheddar is golden and bubbling.
Step 11.
Serve the enchiladas with a handful of fresh coriander and any leftover grated cheese scattered on top. Enjoy!
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