high protein / veggie black bean enchiladas

25 mins
Serves 6
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Directions

  1. 1Melt butter in a pan.
  2. 2Melt butter in a pan.
  3. 3Melt butter in a pan.
  4. 4Add flour to the butter and mix.
  5. 5Add flour to the butter and mix.
  6. 6Add flour to the butter and mix.
  7. 7Add tomato paste and seasonings.
  8. 8Add tomato paste and seasonings.
  9. 9Add tomato paste and seasonings.
  10. 10Add a splash of apple cider vinegar and vegetable stock until you've got a gorgeous spicy velvety sauce.
  11. 11Add a splash of apple cider vinegar and vegetable stock until you've got a gorgeous spicy velvety sauce.
  12. 12Add a splash of apple cider vinegar and vegetable stock until you've got a gorgeous spicy velvety sauce.
  13. 13Sort diced onion and peppers for the enchilada filling.
  14. 14Sort diced onion and peppers for the enchilada filling.
  15. 15Sort diced onion and peppers for the enchilada filling.
  16. 16Add black beans, sweetcorn and seasonings.
  17. 17Add black beans, sweetcorn and seasonings.
  18. 18Add black beans, sweetcorn and seasonings.
  19. 19Add some of that enchilada sauce and mix it together.
  20. 20Add some of that enchilada sauce and mix it together.
  21. 21Add some of that enchilada sauce and mix it together.
  22. 22Add a little bit of sour cream and some cheese for a creamy, cheesy filling.
  23. 23Add a little bit of sour cream and some cheese for a creamy, cheesy filling.
  24. 24Add a little bit of sour cream and some cheese for a creamy, cheesy filling.
  25. 25Add the filling to your tortilla wraps, wrap up.
  26. 26Add the filling to your tortilla wraps, wrap up.
  27. 27Add the filling to your tortilla wraps, wrap up.
  28. 28Add 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.
  29. 29Add 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.
  30. 30Add 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.
  31. 31Pour over the remaining enchilada sauce and top it with cheddar and mozzarella cheese.
  32. 32Pour over the remaining enchilada sauce and top it with cheddar and mozzarella cheese.
  33. 33Pour over the remaining enchilada sauce and top it with cheddar and mozzarella cheese.
  34. 34Bake for 25 to 30 minutes.
  35. 35Bake for 25 to 30 minutes.
  36. 36Bake for 25 to 30 minutes.

Ingredients

  • butter
  • butter
  • butter
  • flour
  • flour
  • flour
  • tomato paste
  • tomato paste
  • tomato paste
  • seasonings
  • seasonings
  • seasonings
  • apple cider vinegar
  • apple cider vinegar
  • apple cider vinegar
  • vegetable stock
  • vegetable stock
  • vegetable stock
  • diced onion
  • diced onion
  • diced onion
  • peppers
  • peppers
  • peppers
  • black beans
  • black beans
  • black beans
  • sweetcorn
  • sweetcorn
  • sweetcorn
  • sour cream
  • sour cream
  • sour cream
  • cheddar cheese
  • cheddar cheese
  • cheddar cheese
  • mozzarella cheese
  • mozzarella cheese
  • mozzarella cheese
  • tortilla wraps
  • tortilla wraps
  • tortilla wraps
  • avocado lime crema
  • avocado lime crema
  • 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!