Cheesy Black Bean Enchiladas with Corn Salsa

Cheesy Black Bean Enchiladas with Corn Salsa

Ready in 40 minutes Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, August 6, 2017.

A Mexican classic!


Ingredients

ENCHILADA SAUCE

  • 1 tablespoon oil
  • 2 tablespoons enchilada sauce spice mix
  • 1 can chopped tomatoes
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon salt

CHEESY BLACK BEAN ENCHILADAS

  • 1 brown onion, finely diced
  • 2 carrots, grated
  • 2 tablespoons black bean spice mix
  • 1 can black beans, rinsed and drained
  • 1 can mild chilli beans
  • 1 cup vegetable stock
  • ½ bag baby spinach leaves
  • ½ block Colby cheese, grated
  • 10 wholemeal tortilla wraps

CORN SALSA

  • 2 cups frozen corn
  • 1 tomato
  • 1 shallot
  • 2 teaspoons vinegar (e.g. red wine, white wine, cider)
  • 2 teaspoons oil

TO SERVE

  • ½ iceberg lettuce
  • ½ cup sour cream
  • 1 sachet chipotle sauce

Steps

  1. oven to 220°C. Bring a small pot of salted water to the boil. Lightly grease a baking dish (measuring about 30 x 20cm).
  2. Place all enchilada sauce ingredients in a small pot on low-medium heat. Cook for about 10 minutes, until sauce starts to thicken. Season to taste with pepper.
  3. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion and carrots for about 5 minutes, until onion starts to soften. Add black bean spice mix and cook for about 1 minute, until fragrant and onion is soft.
  4. Add black beans, chilli beans and stock to pan. Cook for about 3 minutes, until stock has evaporated and sauce is thickened. Add spinach and ¼ cup of the cheese (reserve remainder) and cook for about 1 minute, until cheese has melted. Remove from heat and season with salt and pepper.
  5. Lay tortilla wraps on a clean, flat surface. Divide black bean mixture between wraps. Roll up and place, side-by-side, in prepared baking dish. Pour enchilada sauce over wraps, sprinkle over remaining cheese and bake for about 10 minutes, until cheese is melted and golden.
  6. Cook corn in pot of boiling water for 1 minute then drain and refresh under cold water. Dice tomato 1cm and finely slice shallot. Add veggies to a bowl with all remaining salsa ingredients, mix and season with salt and pepper. Finely shred lettuce and set aside. Why sour cream with chipotle sauce in a bowl.
  7. cut cheesy black bean enchiladas into portions and place onto plates. Top with corn salsa and chipotle sour cream, and serve lettuce on the side.

Nutritional Information

Energy 2569 kj
614 kcal
Protein 25.4g
Carbohydrate 80.3g
Fat 17.6g