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Delicious Veggie Black Bean Enchiladas Recipe

Enchiladas are a vibrant staple of Mexican cuisine, and when filled with wholesome ingredients such as black beans, vegetables, and cheeses, they become a deliciously satisfying dish that everyone can enjoy. This Veggie Black Bean Enchiladas recipe is not only simple to prepare, but it also caters to vegetarians, proving that meat-free meals can be both nourishing and full of flavour. Let’s explore how to create this mouth-watering dish from scratch!

Ingredients

For the Enchiladas:

• 8 small corn or flour tortillas
• 1 can (400g) black beans, drained and rinsed
• 1 cup sweetcorn (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup grated cheese (cheddar or a Mexican cheese blend)
• Fresh coriander (cilantro) for garnish

For the Enchilada Sauce:

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 2 cups vegetable broth
• 1 can (400g) chopped tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon chilli powder
• Salt and pepper, to taste

Instructions

Step 1: Prepare the Enchilada Sauce

1. In a medium saucepan, heat the olive oil over a medium heat. Add the flour and stir for about a minute until it forms a roux.
2. Gradually whisk in the vegetable broth, ensuring there are no lumps.
3. Stir in the chopped tomatoes, tomato paste, cumin, and chilli powder. Allow it to simmer for about 10 minutes, stirring occasionally until it thickens. Season with salt and pepper to taste.

Step 2: Prepare the Filling

1. In a large skillet, heat a dash of oil over medium heat. Add the red onion and sauté until softened, about 3 minutes.
2. Stir in the garlic, diced bell pepper, sweetcorn, black beans, cumin, smoked paprika, and season with salt and pepper. Cook for another 5–7 minutes until the vegetables are tender yet still vibrant.
3. Remove from heat and fold in half of the grated cheese.

Step 3: Assemble the Enchiladas

1. Preheat your oven to 180°C (350°F).
2. Spread a small amount of the enchilada sauce on the bottom of a baking dish to prevent sticking.
3. Take a tortilla, place a generous spoonful of the filling in the centre, roll it tightly, and place it seam-side down in the baking dish. Repeat this for all tortillas.
4. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well-covered. Sprinkle the remaining cheese over the top.

Step 4: Bake the Enchiladas

1. Cover the baking dish with foil and bake for 20 minutes.
2. Remove the foil and bake for another 10–15 minutes, or until the cheese is bubbling and slightly golden.

Step 5: Serve

Once out of the oven, allow the enchiladas to cool for a few minutes. Garnish with fresh coriander and serve with sides of guacamole, sour cream, or a fresh salad for added crunch.

Conclusion

These Veggie Black Bean Enchiladas are a wonderful way to incorporate more plant-based meals into your diet without sacrificing taste. Ideal for a family dinner or meal prep for the week, they can easily be customised with your favourite vegetables or spices. Explore the delightful world of Mexican flavours with this satisfying recipe that’s sure to become a favourite in your kitchen! Enjoy your culinary creation with a side of warm tortillas and a refreshing beverage, and share the joy of homemade enchiladas with friends and family.

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