Vegetable and black eye bean enchiladas

Cooking Vegetarian Vegetable and black eye bean enchiladas

For a vegetarian Mexican-inspired feast, try these vegetable and black eye bean enchiladas.

Lables: Lower gi High fibre Vegetarian Egg free Fish free Peanut free Sesame free Shellfish free Tree nut free
  1. Heat oil in a large saucepan over medium heat. Add onion and red and green capsicum. Cook for 8 to 10 minutes or until softened. Add corn, beans, cumin and chilli powder. Stir to combine. Add tomatoes. Bring to a simmer. Simmer for 5 minutes or until mixture thickens. Remove from heat. Set aside for 5 minutes to cool. Stir in coriander. Season with salt and pepper.
  2. Preheat oven to 200C/180C fan-forced. Grease a 6cm-deep, 23cm x 45cm ovenproof dish.
  3. Place 1 tortilla on a board. Spoon 1/3 cup mixture along the centre of tortilla. Roll up to enclose filling. Place in prepared dish, seam-side down. Repeat with remaining tortillas and filling. Spoon any leftover filling around tortillas in dish.
  4. Pour salsa over tortillas and sprinkle evenly with cheese. Bake for 20 to 25 minutes or until heated through and cheese is melted and browned. Stand for 2 minutes.
  5. Toss avocado and chopped chilli together in a bowl. Serve enchiladas with sour cream, avocado mixture and coriander sprigs.

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1 tbsp extra virgin olive oil
1 brown onion, chopped
1 small red capsicum, chopped
1 small green capsicum, chopped
420g can corn kernels, drained
400g can black eye beans, drained, rinsed
2 tsp ground cumin
Pinch of chilli powder
400g can chopped tomatoes
1/4 cup chopped fresh coriander, plus extra sprigs to serve
12 flour tortillas
450g jar mild salsa
2 cups grated reduced-fat tasty cheese
1 avocado, diced
1 small red chilli, seeded, finely chopped
1/3 cup light sour cream

Adv

Autors
Preparation time
35
Cooking time
40
Difficulty
Medium
Serves
people
Method
Baking
Category
Vegetarian
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