These delicious cheesy enchiladas are packed full of black beans, peppers and corn and topped with a rich tomato sauce and cheese. Can be vegetarian or use dairy free cheese to make these vegan enchiladas.
Handful grated cheeseuse dairy free cheese if vegan
Small handful fresh corianderfinely chopped
Preheat the oven to 180°C (fan)/200°C/gas mark 6.
For the tomato sauce
First make the tomato sauce. Heat 1 tbsp olive oil in a saucepan. Add 1 chopped onion and sauté or 10 minutes over a medium-low heat until golden brown. Add 2 cloves crushed garlic and ½ tsp ground cumin. Stir well and cook for a further minute.
Add a tin of chopped tomatoes and 1 tbsp tomato purée. Stir well and simmer while you make the peppers and beans. Stir occasionally.
For the red pepper
Next saute the red pepper. Heat 1 tbsp olive oil in a frying pan and fry the red pepper until soft. Stir occasionally. When cooked transfer to a bowl.
For the refried beans
Use the same frying pan to make the refried beans.
Heat 1 tbsp olive oil in the pan.
Add the chopped onion, and fry gently over a medium-low heat until soft. Stir in 2 cloves crushed garlic and sauté for a minute then add 1 tsp ground cumin, 1 tsp ground coriander and 1 tsp dried oregano and cook for a further minute.
Add a tin of beans, with the water they came in, and warm through. Mash slightly as you go. Cook for 5-10 minutes until you have the consistency of a thick soup. Add a little more water if it seems too dry.
To make the enchiladas
Cook the sweetcorn if needed - tinned sweetcorn won’t need to be cooked.
Blend the tomato sauce with a handheld blender until smooth.
Get a large roasting dish out and place one tortilla in it. Add a little of the black bean filling to it, some red pepper and some sweetcorn. Roll up and repeat with the remaining seven tortillas.
Pour over the tomato sauce and top with grated cheese.
Bake in the oven for 20 minutes until the cheese is bubbling.
Sprinkle over some fresh coriander if liked
Keyword black bean enchiladas, vegetarian enchiladas