Cheesy Black Bean Enchiladas - Plant Based News

Cheesy Black Bean Enchiladas

Enjoy a cheesy, black bean and veg-packed version of this classic Mexican dish!

By

(updated 26th May 2022)

1 Minutes Read

- Media Credit:
Enjoy a cheesy, black bean and veg-packed version of this classic Mexican dish!
No ratings yet
Duration1 hr
Cook Time45 mins
Prep Time15 mins
Servings8 servings

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
Millions around the world trust Plant Based News for content about navigating our changing planet & our role in it.

Our independent team of journalists
and experts are committed to making an impact through a wide range of content—and
you can help by supporting our work today.

buttons/scroll-to-top/scroll-to-top-small-active
0
Would love your thoughts, please comment.x
()
x