22 Apr Black bean + corn enchiladas || RECIPE
If you’re like us and trying to go meat free a few days a week then this simple vegetarian Mexican dish will serve you well.
Furthermore it is made in what feels like minutes. So you fire on the sauce, throw ingredients into the bowl, wrap the burritos and put in the oven while you sort the kids or get your shower after work. Appealing, yes?
Feel free to adapt the spice of the sauce and cut out the onion if you don’t have the time to saute it for a bit.
We often eat this on it’s own without any side salad,
simply smoothering it with a generous spoonful of Clandeboye greek yoghurt.
*Side note – Next month we have a HAMPER giveaway of Clandeboye goodies*
So allow it to become a family friendly meal and as straight forward as you like.
- 3 heaped tbsps tomato puree
- half an onion thinly sliced
- 1 carton passata / 1 tin chopped tomatoes blended
- 1/4 tsp cumin
- 2 tsps chilli powder
- 1/4 tsp oregano
- 1/4 tsp garlic powder
- Add the onion to the saucepan with some coconut oil. Sauce for five minutes
- Add all other ingredients to the saucepan and bring to the boil.
- Allow to simmer for ten-fifteen minutes while you prep the other ingredients
- 3 regular tortilla wraps
- 1 large can sweetcorn
- 1 green pepper diced
- 3 cups washed spinach (extra if you wish)
- 1 can black beans washed and drained
- 1 green chilli de seeded and diced
- 1 bag grated mozzarella or two balls torn buffalo mozzarella
- 100g grated strong cheddar
- Oven proof dish
- Greek yoghurt for serving
- While sauce is simmering put oven on at 180oC
- Get all other ingredients prepared
- Add sweetcorn, chopped pepper, (spinach if you have), black beans and green chilli to a large mixing bowl
- Add half of each of the two cheeses to the bowl.
- Mix ingredients
- Take sauce off the heat
- Add a third of the sauce to the bowl of ingredients and mix together.
- Spread a baking dish with three to four tbsp of the sauce
- Set out the three tortilla wraps and divide the mixture from the bowl evenly into each one.
- Wrap them like a burrito (see instructions here if this is all new to you) and set them into the dish side by side
- Top with the remaining sauce and cheeses.
- Bake in the oven for 30-34 minutes.
Serve with a crispy side salad ( I have a recipe here) or just dive in on their own.
Top with greek yoghurt which will diffuse some of the heat (this is a spicy recipe) and also add moisture to the tortillas which can *sometimes* dry out during the oven baking.