Smoky Veggie Enchiladas

Ingredients

• 2 Bell Pepper
• 800 g Cooked Black Beans in Water
• 30 g Coriander
• 1 Red Onion
• 500 g Passata
• 8 Tortilla
• 250 g Cheddar Cheese
• 3 Clove Garlic
• 2 tsp Ground Cumin
• 2 tsp Smoked Paprika
• Salt
• Black Pepper
• Olive Oil

Instructions

1. 1

   Preheat oven to 180°C/356°F.

2. 2

   Finely chop the peppers, onion and 1 garlic clove. Add to a frying pan with a splash of oil. Fry until softened.

3. 3

   Add large handful of finely chopped coriander stalks, cumin and paprika. Mix together.

4. 4

   Pour in black beans with the tin water. Bubble your bean mix down. Once the beans have softened, season with salt and pepper. Add a handful of fresh coriander and mash everything together.

5. 5

   Tomato sauce time. Crush 2 garlic cloves into a pan with a splash of olive oil. After 15 seconds, pour in your passata. Bubble it down until it has thickened. Season with salt and pepper.

6. 6

   Spoon in half of your tomato sauce to a baking dish.

7. 7

   Fill each of the 8 tortillas with an equal amount of the bean mixture. Wrap the tortillas up. Lay them side by side in the baking tray. They should be nice and snug when they are all in.

8. 8

   Pour the remaining tomato sauce over the top, making sure you don’t cover the edges of the tortillas (you want the edges to get nice and crispy).

9. 9

   Cheese time. Grate 150g of your cheddar. Scatter it over your enchiladas.

10. 10

    Place baking dish in the oven for 45 minutes or until the cheddar is golden and bubbling.

11. 11

    Serve the enchiladas with a handful of fresh coriander and any leftover grated cheese scattered on top. Enjoy!