If you are looking for a new addition to your vegetarian staples, look no further than our black bean enchiladas recipe.
These enchiladas are the answer to all of the problems you never knew you had. A combination of Mexican spiced vegetables and beans in a hot tomato sauce. Finished with a decadent cheese roux. Muy Bueno.
Serves 4 (one wrap each)
1 tbs vegetable oil
1 large white onion chopped
4 plain tortlilla wraps
1 red pepper chopped
1 tin of black beans drained
2 carrots chopped
2 cloves garlic minced
1 tin red kidney beans drained
1 fresh red chilli sliced
2 tsp Ground coriander
1 tin chopped tomatoes
1 tsp dried coriander leaf
2 tsp smoked paprika
1 tsp paprika
2 tsp cumin
1/2 tsp hot chilli
1/2 tsp cayenne
50g all purpose flour
130g grated mature cheddar
1 small bunch of coriander
4 cocktail sticks
- Before you begin cooking, turn on your oven and set to 200℃ electric, 180℃ fan.
- Heat the vegetable oil in a large pan and add the onions, garlic, and carrots stirring every few minutes until browning slightly.
- Then add the red pepper, chilli and black beans, along with all of the dried spices and stir through making sure to coat all of the vegetables and cook over a medium heat for 4-5 minutes.
- Add the chopped tomatoes and kidney beans to the pan and mix in well. Reduce the heat and allow to simmer for around 7 minutes, add a splash of water if the mixture becomes too dry. But remember you do not want the consistency to become too watery so the wraps hold together.
- Grease a 30cmx20 baking tin and place in the first wrap. Fill the wrap with a quarter of the bean mixture and fold the edged of the wrap to the centre. Use a cocktail stick to pin the wrap closed. Repeat the process with the remaining three wraps, filling the baking tin equally.
- Then in a smaller pan, melt the butter on a low heat and add the flour. Stir constantly until the mixture begins to come together and turn a very light brown. Gradually add the milk in stages, storing as you go. Be patient and consistent to make sure all of the lumps have been eradicated.
- Once you have a smooth roux, add the grated cheese (saving some to put on top). Mix in the cheese and a crack of black pepper and salt if needed.
- Coat the wraps with the cheese sauce and top with the remaining cheddar and place on the top shelf of your oven for 15-20 minutes or until the cheese starts to turn golden.
- Once out of the oven serve each of the black bean enchiladas with a sprig or two of fresh coriander and enjoy.
If like us, you have a large appetite, you may be able to get through two of these enchiladas per person. However, if you are cooking for four, try serving these black bean enchiladas with a handful of salted tortilla chips and a bowl of fresh guacamole.
MORE: Chilli con carne – RECIPE