Baked black bean enchiladas

Baked black bean enchiladas: spicy tortillas with pepper, sweetcorn, passata and cheddar, baked golden brown in the oven.

At a glance

• Serves 3
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 580 kcal per serving
• Protein: 24 g
• Fat: 22 g
• Carbs: 68 g

Ingredients

• 6 wheat tortillas (without seed oils)
• 250 g black beans
• 100 g tinned sweetcorn
• 1 onion
• 400 g passata
• 100 g cheddar
• 1 tbsp olive oil
• 1 pepper
• 1 tsp cumin
• 1 tsp paprika
• 1 pinch of salt

Method

You’ll need: oven · frying pan · baking dish · chopping board · knife · wooden spoon

1. Preheat the oven to 200 °C (180 °C fan) and cut the onion and pepper into small cubes.
2. Soften the onion and pepper in the olive oil until tender. Add the cumin and paprika and toss everything briefly.
3. Stir in the black beans, sweetcorn and some of the passata. Season with salt and pepper and take the pan off the heat.
4. Spread a little passata in a baking dish. Fill the tortillas with the bean and sweetcorn mixture, roll them up and lay them seam side down in the dish.
5. Spread the remaining passata over the top and sprinkle with the cheddar. Bake at 200 °C for 15–20 min, until the cheese has melted and turned golden brown.
6. Serve the enchiladas hot, straight from the dish. A crisp green salad or a dollop of natural yoghurt goes well with them.

Good to know

This is the kind of meal that leaves you full and content without much effort. Hearty, warm and just right for a relaxed evening.

Swaps

Cheddar → mozzarella (a little more protein, usually milder in flavour); wheat tortillas → wholemeal tortillas (more fibre); tinned sweetcorn → extra black beans (more fibre and plant protein); cheddar → sheep's or goat's milk feta (stronger flavour, often a little less lactose)

Allergens

Contains gluten (wheat tortillas) and milk (cheddar). Usually well suited to children if the seasoning stays mild, and fine during pregnancy with pasteurised cheese.