Spinach & Black Bean Enchiladas - thelastfoodblog.com
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Spinach & Black Bean Enchiladas

Veggie enchiladas stuffed with spinach, black beans and veggies, in a quick smoky sauce.
Course Dinner
Cuisine Mexican
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Author Michelle Alston

Ingredients

  • FOR THE SAUCE:
  • 400 ml passata
  • 2 cloves of garlic , minced
  • 1 slightly heaped tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp castor sugar
  • 1/4 tsp chipotle chili paste
  • FOR THE FILLING
  • 1 tbs olive oil
  • 1 yellow onion (140g), sliced
  • 1 fat clove of garlic minced
  • 1/2 red chilli pepper , finely chopped
  • 1/2 a red pepper and 1/2 a green pepper (80g each), cut into thin strips
  • 1 small bunch of fresh coriander , leaves removed and stalks chopped, ave some leaves for serving
  • 1 x 400g can black beans
  • 1 x 165g can of sweetcorn
  • 80 g spinach
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 150 ml passata
  • 8 small whole wheat tortillas
  • 1/4 tsp freshly ground black pepper
  • A small pinch of sea salt
  • 75 g grated cheddar cheese
  • 2 tbs sour cream
  • To serve: more coriander leaves , chopped avocado, chopped spring onions, lime wedges, chopped jalapeno peppers, optional.

Instructions

  • Make the sauce - add passata to a bowl, add the garlic, spices, chipotle paste and sugar and stir, set aside until you are ready to use it.
  • Pre-heat the oven to 180 degrees C, I use a fan assisted oven please adjust to your own oven.
  • Heat 1 tablespoon of olive oil in a large pan, add the onion and cook over a medium heat for about 5 minutes until the onions are a little softened. Then add the peppers, red chilli, coriander stalks and garlic and cook for about 5 minutes. It shouldn't, but if you feel the mixture has dried a little add a tablespoon or two of water.
  • Now add the spices, stir and cook for about a minute or two, then add the spinach. Wait for the spinach to wilt down a bit then add the reserved passata, black pepper, sea salt and coriander leaves stir well and cook for about 5 minutes.
  • Pour most of the sauce into a large baking dish, keeping back about 4 tablespoons.
  • Divide the bean and spinach mixture between the tortillas, roll up the tortillas and place in the baking tray.
  • Pour the remaining sauce over the middle of the tortillas, top with the sour cream, and grated cheese. Bake in the oven for 25 - 30 minutes until the sauce is bubbling and the cheese is melted.
  • Remove from the oven and let it sit for a few minutes before serving.
  • Serve with chopped avocado, slices of jalapeno peppers, chopped spring onions, lime wedges and coriander leaves.