36min 4 ppl
Cheese Enchiladas
52 minutes
4 people
Medium31–60 min or 7–12 steps
52 min · 7 steps
Medium: 31–60 min or 7–12 steps
460 kcalper person
Protein 20g
Carbs 48g
Fats 22g
About this dish
Corn tortillas are rolled around black beans and cheddar, smothered in a deep red chilli sauce and baked under melted cheese until bubbling.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Onionfinely chopped1
- Garlic clovesminced2
Dairy & Eggs
- Cheddar Cheesegrated, divided300 g
Tins & Jars
- Black Beansdrained and rinsed400 g
- Chopped Tomatoestinned400 g
Dried Goods
- Plain flour2 tbsp
- Corn tortillas8
Spices & Seasonings
- Ground Cumin1 tsp
- Chilli powderdivided3 tbsp
- Saltto taste
Oils & Condiments
- Vegetable stock250 ml
- Vegetable Oil15 ml
Utensils
- Large frying pan
- Saucepan
- Whisk
- Baking dish
- Chopping board
- Sharp knife
Method
1
Heat the vegetable oil in a large frying pan over medium heat and cook the onion for 5 minutes until softened.
Approx. 6 minutes
2
Add the garlic, black beans, ground cumin and 1 tablespoon of the chilli powder and cook for 3 minutes, lightly mashing some of the beans, then remove from the heat and set aside.
Approx. 5 minutes
3
In a saucepan, whisk the remaining chilli powder and the plain flour into a little of the vegetable stock to form a smooth paste.
Approx. 4 minutes
4
Whisk in the chopped tomatoes and remaining stock and simmer for 8 minutes until thickened into a sauce, then season with salt.
Approx. 10 minutes
5
Warm the corn tortillas for 20 seconds on each side to make them pliable, then fill each with the bean mixture and a third of the cheddar, and roll tightly.
Approx. 8 minutes
6
Arrange the rolled tortillas seam-side down in a baking dish, pour over the chilli sauce and scatter with the remaining cheddar.
Approx. 4 minutes
7
Bake at 200°C for 15 minutes until the cheese is melted and bubbling.
Approx. 15 minutes
