Chicken and Black Bean Enchiladas
Chicken and Black Bean Enchiladas



  • 1 tbsp veg oil
  • 2 sliced red onions
  • 2 red capsicums, sliced
  • 2 crushed garlic cloves
  • 2 tsp chipotle paste
  • 2 chicken breasts, cut into strips
  • 400g tin of black beans, drained
  • Small bunch of chopped coriander
  • 500ml passata
  • 1 tsp ketchup
  • 6 flour tortillas
  • 50g grated cheddar
  • Green salad, to serve
  • Preheat the oven to 200C. Heat the oil in a frying pan and fry the onions, garlic, and capsicum for about 15 mins to soften, then stir in the chipotle and fry for another minute. Add the chicken strips, fry for 10 mins until cooked through, then stir in the beans, coriander and 150ml of passata. Mix well, then stir in the ketchup.
  • Divide the mixture between the tortillas, then fold and roll. Pour half the passata into a baking dish, place the enchiladas on top - side by side - and top with the remaining sauce and the grated cheese. Bake for 30 mins until golden, and serve with salad.
1 hr
4 serving

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