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Enjoy a cheesy, black bean and veg-packed version of this classic Mexican dish!
Ingredients
Sauce
- 1 onion finely diced
- 1 garlic clove crushed
- 1 tsp dried or fresh oregano finely chopped
- 1 tsp chilli powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 500 g passata
- 1 tbsp sugar ideally brown
- 1 tbsp cider vinegar
- ¾ tsp salt
Enchilada mix
- 8 tortilla wraps
- 1 onion finely diced
- 1 clove garlic finely chopped
- 1 red pepper thinly sliced
- 1 small-med broccoli florets removed and cut into small bite-sized pieces
- 1 tsp cumin
- ¼ tsp cinnamon
- 200 g baby spinach optional
- 400 g tin black beans drained and rinsed
- 200 g vegan cheese grated
- ½-¾ tsp salt
- Optional decoration: sliced spring onion guacamole, avocado slices, fresh coriander, fresh chilli, lime juice
Instructions
Sauce
- Fry the onions until soft.
- Add the garlic and fry for a further minute.
- Add all spices and fry for 30 seconds.
- Add the passata, sugar, vinegar, salt and simmer on a low heat for 15-20 minutes. You want the sauce to reduce slightly but not too much.
- While the sauce is simmering, make the enchilada mix…
Enchilada Mix
- Preheat the oven to 180ºC/350ºF/Gas Mark 4.
- Fry the onions until soft.
- Add the garlic and fry for a further minute.
- Add the spices and fry for 30 seconds.
- Add the broccoli and pepper and cook until the broccoli turns golden.
- Pop in the spinach and stir through until it wilts.
- Add half the sauce, around 50g of the grated cheese, the black beans and salt. Stir through and immediately remove from the heat.
- Place the 8 tortilla wraps out on the counter and evenly divide the mixture into the centre of each one.
- Roll them up and place them seam side down into an ovenproof dish (roughly 20 x 30cm).
- Pour over the remaining sauce and approx. 150g of the grated cheese.
- Place in the oven for 15-20 minutes or until golden and the cheese has melted through.
This recipe was republished with permission from Viva’s Vegan Recipe Club. Find the original recipe here.
