Vegetarian enchiladas

Step 1/ 5

• vegetable oil (for greasing)
• 1 bell pepper
• 1 onion
• 2 cloves garlic
• 1 scallion
• 1 chili
• 400 g canned black beans
• 150 g canned sweet corn

• oven
• baking dish
• cutting board
• knife
• colander

Preheat the oven to 200°C/400°F. Lightly grease a baking dish with oil. Chop bell pepper into approx. 1 cm/0.4 inch cubes. Peel and finely chop onion and garlic. Cut the white and green part of the scallions separately into fine rings. Deseed and finely chop the chili. Drain black beans and corn in a colander, and rinse until the water runs clear.

Step 2/ 5

• vegetable oil (for frying)

• frying pan
• spatula

In a frying pan, heat some oil over medium heat. Fry onions approx. 1–2 min. until translucent, then add bell pepper, garlic, chili, black beans, and corn. Keep frying on medium heat for an additional 3–4 min., stirring occasionally until well combined. Remove from heat and add the white part of the chopped scallions.

Step 3/ 5

• 400 g canned crushed tomatoes
• 1 tsp chili powder
• 1 tsp smoked paprika powder
• ½ tsp ground cumin
• 100 ml vegetable broth
• salt
• pepper

• pot (small)
• cooking spoon
• grater

To make the enchilada sauce, in a small pot, combine canned tomatoes, chili powder, smoked paprika, cumin and vegetable stock. Season with salt and pepper to taste. Bring to a simmer and cook for approx. 8–12 min. until the sauce is thickened. Meanwhile, grate the cheddar cheese.

Step 4/ 5

• 4 flour tortillas
• 100 g cheddar cheese

• grater

Next, assemble the enchiladas by filling tortilla wraps with the bean mix and rolling them up tightly. Place the enchiladas seam-side down, side by side in the greased baking dish. Pour over the enchilada sauce and add the grated cheese on top.

Step 5/ 5

• cilantro (for serving)
• sour cream (for serving)

Bake the enchiladas for approx. 15–20 min., or until the cheese has melted and turns golden brown. Garnish with the green of the spring onion and chopped cilantro. Serve with sour cream.

Enjoy your meal!