Harness the power of plants with this vegan recipe that’s not only delicious, but also packed with protein and fibre from black beans, making it both satisfying and nutritious. Feel free to add your favourite vegetables or swap ingredients to suit your taste. This recipe is a fantastic base for experimentation and personalisation.
Ingredients:
- 2 10oz cans of red enchilada sauce
- 1/2 medium red onion
- 1 medium red bell pepper
- 1 small jalapeno pepper (optional)
- 2 cloves of garlic
- 1 tablespoon extra virgin olive oil
- 1 13.5oz tin of black beans, drained and rinsed
- 1 tin hatch mild diced green chiles (4oz)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 12 soft corn tortillas (6″ diameter)
- fresh coriander (optional, for garnishing)
- hot sauce (optional, to serve)
Method of preparation:
Preheat the oven: Preheat the oven to 175°C (350°F).
Prepare the filling: Heat the olive oil in a frying pan over a medium heat. Add the chopped red onion, pepper and jalapeno (if using) and sauté until soft. Add the chopped garlic and cook for a further minute.
Season to taste: Stir in the black beans, green chiles, salt, black pepper, cumin, coriander and oregano. Cook for a few minutes until fragrant.
Assemble the enchiladas: Spread a thin layer of the enchilada sauce in the bottom of a baking dish. Dip each tortilla in the enchilada sauce to lightly coat, then spoon the filling into the centre of each tortilla. Roll up and place in the oven dish, seam side down.
Cover and bake: Pour the remaining enchilada sauce over the rolled tortillas and spread evenly. Cover with foil and bake for 20 minutes.
Garnish and serve: Remove from the oven, allow to cool slightly and garnish with fresh coriander. Serve with extra hot sauce if desired.
