- Media Credit:

Cheesy Black Bean Enchiladas

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

By

1 Minutes Read

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

heading/author

The Author

Viva's Vegan Recipe Club

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. The Vegan Recipe Club is part of Viva!'s project to make going – and staying – vegan really easy by providing amazing recipes which make your mouth water! The Vegan Recipe Club website and app brings together 20 years' worth of wonderful plant-based recipes, tried and tested by vegan campaigning charity Viva! Search by ingredient, food type, course, dish, guest chef and lots more. The Vegan Recipe Club also features blogs from our cookery experts, health advice and a free newsletter.

More by Viva's Vegan Recipe Club iconography/arrow-right

heading/comments

Leave a Comment

Plant Based News Comment Policy

In short:- If you act with maturity and consideration for other users, you should have no problems. Please read our Comment policy before commenting.

Subscribe
Notify of
guest

0 Comments
Inline Feedbacks
View all comments
buttons/scroll-to-top/scroll-to-top-small-active
0
Would love your thoughts, please comment.x
()
x