Black Bean Enchiladas
Recipes · Dinner · Recipe, Typed Supps
Rolled, sauced and baked. Assemble it in the morning and it goes in the oven untouched at seven.
Allergens and patterns
Contains milk. Fits: Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.
Ingredients
- 2 tins, drained (480g) Black Beans — Half mashed so the filling holds together in the roll, half whole for texture.
- 12 (240g) Corn Tortillas — Warmed in oil for a few seconds each before rolling, or they split down the middle every time.
- 1 tin (400g) Tomatoes — Blended into the sauce with the chipotle. The dish is as good as the sauce it is drowned in.
- grated (150g) Cheddar — Some inside, most on top, where it browns and holds the whole tray together.
- 1, diced (150g) Onion — In the filling, cooked down first.
- 1 tin, drained (150g) Sweetcorn — Sweetness in the filling against a smoky, sour sauce.
- 1 1/2 tsp (6g) Chipotle or Chilli — Smoked chilli is what makes the sauce taste Mexican rather than like tomato passata.
- a handful (12g) Coriander — Over the top after it comes out, never before it goes in.
Nutrition per serving
- Calories: 492.5 kcal
- Protein: 26.6g
- Carbohydrate: 66.6g
- of which sugars: 8.8g
- Fat: 12g
- of which saturated: 6.2g
- Fibre: 17g
- Sodium: 502.6mg
Method
- Cook the onion, add the beans and corn, and mash about half of it together.
- Blend the tomatoes with the chilli and a pinch of salt into a sauce.
- Warm each tortilla briefly, fill, roll, and pack them seam-down in a dish.
- Pour the sauce over, cover with cheese, and bake at 190°C for 25–30 minutes. Add the coriander at the table.
Nutrients it supplies
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