These veggie enchiladas are filled with a tasty spiced bean mix and topped with sour cream and cheese and cooked until golden brown and crispy, served alongside our favourite Mexican charred corn and cos salad.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Make the bean filling (store in an airtight container in the fridge).
Ingredients:
- 2 tbsp olive oil
- 1 brown onion (finely chopped)
- 1 carrot (finely chopped)
- 3 cloves garlic (crushed)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp paprika
- 1 tsp dried oregano
- 400g tin kidney beans (in water)
- 400g tin black beans (rinsed and drained)
- 400g tin chopped tomatoes
- Salt and pepper
Method:
- Heat the olive oil in a large fry pan or saute pan over a medium heat. Add the onion and carrot and let cook for 5-7 minutes until softened.
- Add the kidney beans (with the water from the tin) to a blender or nutribullet and blend until combined and creamy.
- Add the spices and garlic to the onion and carrot mixture and cook for another couple of minutes.
- Add the pureed kidney beans and the black beans along with the tinned tomatoes. Cook for 10-15 minutes until the mixture has thickened. You want it to be thick enough to easily roll into the tortillas but saucy enough that the dish doesn’t dry out.
- Season with salt and pepper.
Tips
Tips
- You want to choose kidney beans in water (without additives or preservatives) as we blend the beans together with the water.
- Look for flour tortillas with as few ingredients as possible we like to use Mountain Bread or the Giovanni brand.
Shortcuts
Vegetables
- Swap out the carrot for capsicum.
Other
- Swap out the black beans for another tin of kidney beans.
Ingredients
- 2 Tbsp olive oil
- 1 brown onion (finely chopped)
- 1 carrot (finely chopped)
- 3 garlic cloves (crushed)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp chilli flakes
- 400g tin kidney beans
- 400g tin black beans (rinsed and drained)
- 400g tin chopped tomatoes
- Salt and pepper
- 8 flour tortillas
- 175g sour cream
- 1 cup cheddar cheese (grated)
- 1 head x petite cos (roughly torn)
- 1 ½ cups frozen corn
- ½ red onion (finely sliced)
- 1 large lime (juice)
- 2 Tbsp olive oil
Method
- Preheat the oven to 180 degrees fan bake.
- Heat the olive oil in a large frypan or saute pan over medium heat. Add the onion and carrot and let cook for 5-7 minutes or until softened.
- Add the kidney beans (with the water from the tin) to a blender or nutribullet; blend until combined and creamy.
- Add the spices and garlic to the onion and carrot mixture and cook for another couple of minutes.
- Add the pureed kidney beans, black beans and tinned tomatoes. Cook for 10-15 minutes until the mixture has thickened. You want it to be thick enough to easily roll into the tortillas, but saucy enough that the dish doesn’t dry out.
- Season with salt and pepper and let cool for a few minutes.
- Add about ½ a cup of the bean mixture to each tortilla and roll them up. Add to a baking dish in a row.
- Spread the sour cream over the top of the tortillas, then add the cheddar cheese. Pop in the oven and cook for 15-20 minutes until golden brown and the bean mixture is bubbling out the sides.
- While the enchiladas are cooking, prepare the salad.
- Add frozen sweetcorn and 1/4 cup of water to a frypan over high heat, and boil the water until it evaporates and the corn has defrosted. Reduce the heat to medium-high, then add the butter and a pinch of salt. Cook until golden brown and crispy. It will start to pop so be careful!
- Add the cos, red onion and corn to a large platter or salad bowl, squeeze over the lemon juice and olive oil, toss well to combine.
Variations
Vegetables
- Swap out the carrot for capsicum.
Other
- Swap out the black beans for another tin of kidney beans.
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