Vegan Black Bean Enchiladas
Vegan Black Bean Enchiladas

Ingredients

Method

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 1⁄2 tsp each of ground cumin, smoked paprika, and Cajun seasoning
  • 2 tbsp tomato puree
  • 2 x 400g tins of black beans
  • Salt and pepper
  • 400ml passata
  • 1 tsp sugar
  • 1 tsp dried oregano
  • 6 flour tortillas
  • Guacamole, to serve
  • Make your black bean filling by frying the onion in a little olive oil and salt for 5 minutes, or until softened and golden. Add the garlic, fry for 2 minutes more, then stir in the spices and tomato puree, and cook for another minute. Add all the beans and stir, bring the mix to the boil, and simmer gently for 30 minutes to thicken. Season well, and set aside.
  • Preheat the oven to 200C. Stir together the sugar, oregano, and passata, and spread a quarter of this mixture over the bottom of a baking dish. Divide your bean mixture between six tortillas, fold up into parcels, and lie them side by side in the baking dish. Cover with the remaining tomato sauce, and bake for 20 minutes. Serve with guacamole and whatever other sides you fancy.
1 hour
4 serving
This recipe pairs perfectly with the Sherrah 'Red et al' Grenache Blend 2019 from McLaren Vale, Australia.

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