Spinach & Black Bean Enchiladas
Veggie enchiladas stuffed with spinach, black beans and veggies, in a quick smoky sauce.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
- 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.
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.