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Vegetable and black eye bean enchiladas
Vegetable and black eye bean enchiladas
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Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Delicious vegetarian enchiladas with black eye beans and vegetables for a Mexican-inspired meal.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, chopped
  • 1 small red capsicum, chopped
  • 1 small green capsicum, chopped
  • 420g can corn kernels, drained
  • 400g can black eye beans, drained, rinsed
  • 5.00 gm ground cumin
  • Pinch of chilli powder
  • 400g can chopped tomatoes
  • 62.50 ml chopped fresh coriander, plus extra sprigs to serve
  • 12 flour tortillas
  • 450g jar mild salsa
  • 500.00 ml grated reduced-fat tasty cheese
  • 1 avocado, diced
  • 1 small red chilli, seeded, finely chopped
  • 77.55 gm light sour cream
Instructions:
  • In a large saucepan over medium heat, warm oil. Add onion, red and green capsicum, and cook until softened, about 8 to 10 minutes. Stir in corn, beans, cumin, and chili powder, then add tomatoes. Bring to a simmer, cooking for an additional 5 minutes until thickened. Remove from heat, let cool for 5 minutes, then stir in coriander. Season with salt and pepper to taste before serving.
  • Preheat your oven to 200C/180C fan-forced, then generously grease a 6cm-deep, 23cm x 45cm ovenproof dish.
  • Lay a tortilla on a cutting board. Spread 1/3 cup of the mixture down the center of the tortilla. Roll it up to seal the filling inside. Put it in the baking dish with the seam side facing down. Repeat this process with the rest of the tortillas and filling, then pour any remaining filling around the rolled tortillas in the dish.
  • Spread a generous amount of salsa over the tortillas, making sure to cover them completely. Sprinkle a generous layer of cheese evenly over the salsa-covered tortillas. Bake in the oven for 20 to 25 minutes until heated through and the cheese is melted and beautifully browned. Let it cool for 2 minutes before serving.
  • Combine ripe avocado and finely chopped chili in a bowl. Serve the enchiladas topped with tangy sour cream, the flavorful avocado mixture, and fresh coriander sprigs.

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