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Cheesy Black Bean Enchiladas

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

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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
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