I love messy Mexican feasts, I really do. These veggie enchiladas were tasty, filling and very satisfying. Served with freshly mashed avocado (you can upgrade this for proper guacamole), some hot sauce and pickled jalapenos for a proper Mexican style dinner.
More with beans: Summer Pork, Fennel and Beans; Chipotle black bean chilli with guacamole; Speedy Pepper & Black Bean Chilli
Chilli Bean Enchiladas
Serves 3-4 | Prep 5 mins | Cook 25 mins
Easy | Vegetarian
You’ll need:
- 1 onion, finely chopped;
- 2 garlic cloves, crushed;
- 1 tsp ground cumin;
- 2 tsp smoked paprika;
- 2 cans red kidney beans in chilli sauce;
- 3-4 tortilla wraps;
- 200g salsa;
- 100g cheddar, grated;
- 1 avocado;
- dash of cayenne pepper;
- 1/2 lime, juiced;
- sour cream, to serve;
- chopped coriander, to serve.
Heat the oil in a large frying pan and cook the onion and garlic for 2 mins. Add the cumin and cook for 1 min more. Tip in the beans, paprika and a splash of water. Using a potato masher, break the beans down as they warm through to make a rough purée. Season generously.
Divide the bean mixture between the tortilla wraps and roll up. Set the rolls in a tight baking dish and scatter over the salsa and top with the cheese. Bake at 200C/180C fan/gas 6 for 15-20 mins until piping hot.
While the enchiladas are cooking, mash the avocado in a small bowl. Add a dash of cayenne pepper and the lime juice. Mix well and season lightly.
Serve the enchiladas with the smashed avocado, sour cream and chopped coriander.
Adapted from a BBC Good Food recipe, available online here.
