Cheesy Veggie Enchiladas with Black Beans

Name: Cheesy Veggie Enchiladas with Black Beans
Cook time: 35 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 tbsp olive oil (plus extra for greasing); 1 red pepper (diced); 1 yellow pepper (diced); 1 x 400g tin black beans (drained and rinsed); 150 g sweetcorn; 1 x 360g jar Ballymaloe 100 Recipe Sauce; 150 g grated cheddar or cheddar-mozzarella mix; 1 tbsp ground cumin; 1 tbsp smoked paprika; 1 tsp chilli powder (optional); 8 flour tortillas

Serves 4

Cook: 35 mins

Serves 4

2 tbsp olive oil plus extra for greasing

1 red pepper diced

1 yellow pepper diced

1 x 400g tin black beans drained and rinsed

150 g sweetcorn

1 x 360g jar Ballymaloe 100 Recipe Sauce

150 g grated cheddar or cheddar-mozzarella mix

1 tbsp ground cumin

1 tbsp smoked paprika

1 tsp chilli powder optional

8 flour tortillas

Method

Step 1

Preheat the oven to 200°C (180°C fan). Lightly grease a baking dish with a little olive oil.

Step 2

Heat 1 tbsp olive oil in a frying pan over medium heat.

Step 3

Add the peppers into the pan and cook for 10 minutes until softened.

Step 4

Pour in about half of the 100 Recipe Sauce as well as the drained sweetcorn and black beans. Stir to combine.

Step 5

Add in the ground cumin, smoked paprika and chilli powder (if using) and cook for another 5 minutes, stirring occasionally.

Step 6

Spread the tortillas out for filling. Divide the filling evenly between the tortillas. Roll each tortilla up tightly and place seam-side down in the baking dish.

Step 7

Add a tablespoon of water into the remaining sauce and pour it over the enchiladas, spreading it out evenly.

Step 8

Scatter over the grated cheese and bake for 15–20 minutes, until bubbling and the cheese has melted.

Chef's Tips

Serve each portion with chopped fresh coriander, a dollop of sour cream and a dash of hot sauce on top with a lime wedge on the side for squeezing over.

Serving Suggestions & Notes

Add sweetness: Add roasted potato cubes if you fancy a sweeter note. | Veggie Boost: Add diced courgette and two handfuls of baby spinach to the filling to get even more veggies in.