Vegetarian Enchiladas

PREP TIME 10

COOK TIME 30

TOTAL TIME 40

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.

Ingredients

8 corn or flour tortillas warmed

FOR THE FILLING

2 Tablespoons /10ml oil
2 medium bell peppers
2 cups / 250g frozen or fresh sweet corn.
1 teaspoon ground cumin
1 clove garlic chopped
4 spring onions / shallot / scallions chopped
½ teaspoon dried chilli flakes optional
1 can / 400g black beans drained

FOR THE TOPPING

1 can / 400g peeled and chopped tomatoes SEE NOTE 1
2 cloves garlic chopped
4 spring onions / shallot / scallions chopped
¼ teaspoon cayenne pepper optional
½ cup cheese grated
¼ cup feta crumbled

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.

Recipe 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.

Nutrition