Cheesy Veggie Enchiladas with Black Beans

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

Method

1. Preheat the oven to 200°C (180°C fan). Lightly grease a baking dish with a little olive oil.
2. Heat 1 tbsp olive oil in a frying pan over medium heat.
3. Add the peppers into the pan and cook for 10 minutes until softened.
4. Pour in about half of the 100 Recipe Sauce as well as the drained sweetcorn and black beans. Stir to combine.
5. Add in the ground cumin, smoked paprika and chilli powder (if using) and cook for another 5 minutes, stirring occasionally.
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.
7. Add a tablespoon of water into the remaining sauce and pour it over the enchiladas, spreading it out evenly.
8. Scatter over the grated cheese and bake for 15–20 minutes, until bubbling and the cheese has melted.

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.