Are you bored of your midweek meals and find yourself cooking the same things again and again? If you are looking for a great dish to feed the whole family that is ready in minutes, cheap to make and keeps everyone happy, then these veggie enchiladas are the answer. Packed full of smoky Mexican flavour, this dish is a total crowd pleaser. and will have everyone wanting more. Serve them with a dollop of soured cream and a few spoonfuls of chunky guacamole for a little taste of Mexican tasting heaven.
Serves 4
Ingredients
1 tbsp olive oil
2 red onion, finely diced
2 cloves garlic
1 tbsp tomato puree
1 tsp ground coriander
1 tsp ground cumin
1 tsp smoked paprika
2 tsp ancho chilli flakes
1 tsp cayenne pepper
1 tsp celery salt
450g black beans (drained weight) (or 450g of mixed beans - black beans, kidney beans etc.)
260g sweetcorn (drained weight from 1 large can of sweetcorn)
150g baby spinach
Few good grinds of black pepper
Large handful of fresh coriander
200g mature cheddar
8 flour tortillas
enchilada sauce
2 tbsp olive oil
1 tsp cayenne pepper
1 tsp smoked paprika
1 tsp cumin
1/2 tsp garlic powder
1 tsp oregano
1/2 tsp celery salt
1 heaped tsp caster sugar
500ml passata
50ml water
Black pepper
Directions
First make the sauce by heating the oil in a pan.
Add all of the spices and heat for 1 minute until fragrant.
Add the passata, water and sugar mix well to combine, allow to simmer for 5-6 minutes (add a little more water if it gets too thick).
Season with black pepper, taste and add a little sea salt to taste if necessary.
Whilst the sauce is simmering preheat a grill to a medium to high heat.
Heat the olive oil in a large pan over medium heat, add the chopped onion and fry for 3-4 minutes.
Add the garlic, and fry for a further minute, stirring regularly.
Add the tomato puree and cook for a further minute, stirring regularly.
Add in the ground cumin, coriander, smoked paprika, chilli flakes, cayenne and celery salt and cook for 30 seconds more.
Add the black beans and sweetcorn and cook, stirring occasionally, until heated through, about 3 minutes.
Add the spinach and the black pepper and cook, stirring occasionally, until the spinach begins to wilt, 1 to 2 minutes.
Remove from heat and fold in the coriander.
Divide the filling among the tortillas, sprinkling over the cheese as you go (keep back 50g of cheese for the top).
Roll them up and place seam-side down in a large baking dish (or individual dishes).
Spoon the enchilada sauce over the top, sprinkle with the remaining cheese.
Place under the grill until the cheese melts, 2-3 minutes.*
(*Alternatively, make in advance, keep in the fridge until needed and place in a preheated oven at 180 degrees C for 20 minutes).
Serve with a dollop of soured cream and a good spoon of guacamole and a wedge of lime for a delicious Mexican meal.
