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Clean recipe · gousto.wiki

Cheesy Baked Veggie Enchiladas

These cheesy enchiladas will transport you to the bustling streets of Mexico City. You'll fill tortillas with red pepper, black beans and a smoky tomato sauce, then top with more sauce and plenty of cheese for a golden, delicious bake.

Original recipe: gousto.wiki

Yield:
2 servings
Total:
35 min
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Cheesy Baked Veggie Enchiladas

Ingredients

  1. 185g Black Beans
  2. 2 x 40g Cheddar Cheese
  3. 20g Chipotle Paste
  4. 15g Crispy Onions
  5. 390g Finely Chopped Tomatoes
  6. 2 x 1tsp Ground Cumin
  7. 1tsp Ground Smoked Paprika
  8. 25ml Mayonnaise
  9. 5g Parsley
  10. 6 x 1pcs Plain Tortillas
  11. Red Onion
  12. Red Pepper
  13. 5.5g Vegetable Stock Mix

Instructions

  1. Preheat the oven to 220°C/ 200°C (fan)/ gas 7Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin stripsPeel and finely slice your red onion[s]Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min
  2. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heatOnce hot, add the sliced pepper and sliced onion and cook for 4-5 min or until everything is beginning to softenMeanwhile, drain and rinse your black beans, then boil half a kettle
  3. Once softened, add your ground cumin and chipotle paste (can't handle the heat? Go easy!) to the pan and cook for 1 min or until fragrantDissolve your vegetable stock mix in 50ml [75ml] [100ml] boiled waterAdd your chopped tomatoes, drained black beans and vegetable stock to the pan and cook for 3-4 min or until a thick sauce remains – this is your enchilada filling
  4. Meanwhile, grate your cheddar cheeseStrip your parsley leaves from their stalks and chop the stalks finely (save the leaves for garnish!)
  5. Stir the chopped parsley stalks through the enchilada fillingDivide 3/4 of the enchilada filling (save some for later!) between your tortillas, covering only half of each tortillaRoll up the tortillas tightly – these are your enchiladas
  6. Place the enchiladas in an oven-proof dish, with the seam face downTop with the remaining enchilada filling and the grated cheesePut the dish in the oven and cook for 10-12 min or until the cheese is golden and melted
  7. While the enchiladas are in the oven, combine your ground smoked paprika and 1 tbsp [1 1/2 tbsp] [2 tbsp] boiled water in a small bowlAdd your mayo with a pinch of salt and mix to combine – this is your smoky mayo
  8. Serve the enchiladas garnished with the parsley leaves and your crispy onionsDrizzle over the smoky mayoEnjoy!