Vegetable and black eye bean enchiladas
- 24.03.2018
- 942
For a vegetarian Mexican-inspired feast, try these vegetable and black eye bean enchiladas.
Recipe «Vegetable and black eye bean enchiladas» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 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.
Ingredients:
- 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
Instructions
- 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.
- Preheat oven to 200C/180C fan-forced. Grease a 6cm-deep, 23cm x 45cm ovenproof dish.
- 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.
- 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.
- Toss avocado and chopped chilli together in a bowl. Serve enchiladas with sour cream, avocado mixture and coriander sprigs.