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My veggie black bean enchiladas
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Total Time:
45 minutes
Try this delicious and vibrant Mexican veggie enchilada for a quick and easy midweek meal that's perfect for the whole family. Loaded with fresh veggies and a spicy kick, it's a one-pan wonder that will leave everyone smiling.
Ingredients:
  • 2 limes
  • 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 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
Instructions:
  • 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 on a high heat – you may need to work in batches. Peel away any blackened bits of vegetable skin, removing tough skins or stalks as necessary, then place in a blender with 1 tablespoon of olive oil and the stalks from 1 bunch of fresh coriander (30g). Add water, lime zest, lime juice, 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 salt, black pepper, chipotle chilli sauce, crumbled feta, and olive oil. Roughly mash half the beans, then stir back through for a mixture of textures. Tear in half the reserved coriander leaves and stir through. Pour half the sauce into the pan over a medium-low heat. Divide the filling between 8 tortillas, roll up into thin cigars, then place in the pan. Pour over the remaining sauce, crumble over the remaining feta, then bake for 25 to 30 minutes, until golden and bubbling. For the quick sweetcorn salsa, char corn on the cob over the flame of a gas hob, slice off the kernels, then place into a bowl. Drizzle with olive oil, lime juice, chopped spring onions, coriander leaves, and season with salt, pepper, and chipotle chilli sauce. Serve straight from the oven, topped with remaining coriander, sweetcorn salsa, and a dollop of yoghurt or soured cream. Enjoy with cold lager or tequila!

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