Amazing Vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade tomato sauce, and melted cheese. Finger licking good.
INGREDIENTS. Serves 4 (2 enchiladas each)
500ml SPICY ROAST TOMATO SAUCE
2 tablespoons olive oil
250g chopped red onion
1 red bell pepper, chopped
1 bunch of broccoli sliced into small, bite-sized pieces
1 teaspoon Ground Cumin
¼ teaspoon Ground Cinnamon
150g baby spinach
1 can 400g black beans, drained and rinsed,
250g cheddar cheese, grated
½ teaspoon salt, to taste
Freshly ground black pepper, to taste
8 whole wheat tortillas
Handful of chopped coriander, for garnishing
Pre heat oven to 200C with one rack in the middle of the oven and one in the upper third. Lightly grease a 13 by 9-inch baking tray with olive oil.
In a large frying pan over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes.
Add the broccoli and bell pepper, stir, and reduce heat to medium-low. Cover the pan, and cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is starting to turn golden on the edges.
Add the cumin and cinnamon and cook until fragrant, about 30 seconds. Add the spinach, and cook it has wilted down.
Transfer the contents of the pan to a medium mixing bowl. Add the drained beans, 75g cheese and 2 tablespoons of enchilada sauce. Season with ½ teaspoon salt and some freshly ground black pepper, to taste.
Pour 70ml enchilada sauce into your prepared tray and tilt it from side to side until the bottom of the tray is evenly coated.
To assemble your first enchilada, spread about 75 g of the vegetable mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam side down against the edge of your pan. Repeat with remaining tortillas and mixture.
Coat the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.
Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbly.
Remove from oven and let the enchiladas cool for 10 minutes.
Before serving, sprinkle chopped coriander down the center of the enchiladas.
Serve immediately.
Original recipe Mexican food Thomasina Meirs
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