Black Bean Enchiladas
Servings:
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Ingredients
Instructions
Nutrition
| 2 | Bell peppers | |
| 250 g | Corn | |
| 400 g | Tomatoes | |
| 2 | Chili peppers | |
| 8 | Scallions | |
| 2 | Limes | |
| 50 g | Feta cheese | |
| 60 g | Sour cream | |
| 8 | Flour tortillas | |
| 30 g | Fresh cilantro | |
| 1 tsp | Chipotle sauce | |
| 800 g | Black beans | |
| 2 tbsp | Olive oil |
- Preheat the oven to 180ºC/350ºF/gas 4. Halve, deseed and remove the stalks from the red peppers and the fresh red chillies.
- Blacken and char the tomatoes, the peppers, chillies, 3/4 of the spring onions, and the garlic in a large dry ovenproof non-stick pan (or directly over the flame of a gas hob) on a high heat – you may need to work in batches.
- Peel away any really blackened bits of vegetable skin, removing any tough skins or stalks, as necessary, and place in a blender with half the olive oil and the coriander stalks, reserving the leaves.
- Add a good splash of water, then finely grate in the zest of the limes and squeeze in 3/4 of the juice, then blitz until smooth. Season to taste.
- To make the filling, drain the black beans and place in a bowl, season with sea salt and black pepper, then add a few shakes of chipotle chilli sauce, to taste.
- Crumble in half the feta cheese and add a splash of olive oil, then roughly mash half the beans and stir back through so you get a mixture of textures. Tear in half the reserved coriander leaves and stir through.
- Pour half the sauce into your pan and place over a medium-low heat. Meanwhile, divide the filling equally between the tortillas, then roll up into thin cigars, placing into the pan as you go.
- Pour over the remaining sauce and crumble over the remaining half of the feta, then bake for 25 to 30 minutes, or until golden and bubbling.
- To make a quick sweetcorn salsa, char the corn in a dry pan on a medium heat for a few minutes, then place into a bowl. Drizzle over the other half of the olive oil and squeeze over remaining lime juice.
- Chop the remaining spring onions and most of the remaining coriander leaves, stir through the salsa, then season to taste with salt, pepper and chipotle chilli sauce.
- Serve straight from the oven, scattered with the remaining coriander leaves, and with a spoonful of sweetcorn salsa and a dollop of sour cream.
Fat:
19.7g
Saturates:
5.8g
Sugars:
13.3g
Protein:
21.3g
Carbs:
73.5g
Fiber:
14.8g
41.8%
Calories
74.2%
Carbs
25.1%
Protein
49.3%
Fat
59.2%
Fiber