high protein / veggie black bean enchiladas
Directions
- 1Melt butter in a pan.
- 2Add flour to the butter and mix.
- 3Add tomato paste and seasonings.
- 4Add a splash of apple cider vinegar and vegetable stock until you've got a gorgeous spicy velvety sauce.
- 5Sort diced onion and peppers for the enchilada filling.
- 6Add black beans, sweetcorn and seasonings.
- 7Add some of that enchilada sauce and mix it together.
- 8Add a little bit of sour cream and some cheese for a creamy, cheesy filling.
- 9Add the filling to your tortilla wraps, wrap up.
- 10Add the wraps to a pan that has been lined with a little bit more of that enchilada sauce, so the tortilla wraps don't stick to the bottom.
- 11Pour over the remaining enchilada sauce and top it with cheddar and mozzarella cheese.
- 12Bake for 25 to 30 minutes.
Ingredients
- butter
- flour
- tomato paste
- seasonings
- apple cider vinegar
- vegetable stock
- diced onion
- peppers
- black beans
- sweetcorn
- sour cream
- cheddar cheese
- mozzarella cheese
- tortilla wraps
- avocado lime crema
Equipment
panspatulaplateforkknifebaking panmeasuring cupwooden spoon
Tips
- Making your own enchilada sauce is a must.
- Make a big batch of sauce to use across different recipes throughout the week.
- Use avocado lime crema to top, but it's completely optional. They are so good as they are.
- The perfect veggie family dinner.
- These are great as meal prep as well, they last in the fridge for 3-4 days in an airtight container or you can freeze the leftovers too.
- The sauce can be frozen for up to 3 months and reheated on the hob or microwave.
- Cook for longer in the oven, if you want a crispier cheese top!
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