Filled with black beans, sweetcorn, and peppers, vegetarian enchiladas makes a great weekday dinner. garlic, dried chili and the earthy nutty tastes of cumin add to the great flavour in this recipe.
Course DINNER
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Ingredients
8corn or flour tortillaswarmed
FOR THE FILLING
2Tablespoons/10ml oil
2medium bell peppers
2cups/ 250g frozen or fresh sweet corn.
1teaspoonground cumin
1clovegarlicchopped
4spring onions / shallot / scallionschopped
½teaspoondried chilli flakesoptional
1can / 400g black beansdrained
FOR THE TOPPING
1can / 400g peeled and chopped tomatoesSEE NOTE 1
2clovesgarlicchopped
4spring onions / shallot / scallionschopped
¼teaspooncayenne pepperoptional
½cupcheesegrated
¼cupfetacrumbled
Instructions
FOR THE FILLING
Pour the oil into a pan and add in all the filling ingredients. Cook for 10 minutes or until the peppers and sweetcorn are softened.
Add in the drained black beans and cook for a further 10 minutes. Do not overcook ( SEE NOTE 2)
FOR THE TOPPING
In a separate pan, add the garlic, shallot and tomatoes and cook on medium heat for 10 minutes until the tomatoes have reduced and thickened.
ASSEMBLING THE TORTILLAS
The tortillas must be warm and pliable to be able to easily wrap around the filling.
Place the the corn tortillas in a clean ziplock bag. Close the bag lightly but do not seal and warm in the microwave for 10 seconds.
Fill each tortilla with equal amounts of the pepper and corn mix and just roll up and place in a baking pan.
Spread the tomato sauce over the filled tortillas and top with cheese and feta.
Bake at 350°F /180°C just until the cheese and feta is melted...about 10 to 12 minutes.
Serve warm.
Notes
Fresh tomatoes work perfectly as well. About 4 medium tomatoes should be fine if you are using them fresh.
Avoid over cooking the beans. Canned beans tend to mush up when over cooked. You want the beans to still be whole and not broken up.