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Rated 5 by 1 user.

Smoky Black Bean Enchiladas

This is a one-tray, straight-out-the-oven kind of comfort. A saucy, smoky black bean filling wrapped in soft tortillas, with an OOZY melty cheese topping. Pile on your favourite toppings and enjoy that unbeatable combo of smugness + relief knowing...

Feeds: 4

Takes:

Ingredients

1 jar Queen Black Beans - with their bean stock

2 tbsp olive oil

1 red onion, finely diced

1 red pepper, roughly diced

3 garlic cloves, finely grated

2 tsp smoked paprika

1 tsp ground cumin

¼–½ teaspoon cayenne pepper (to taste)

1 tsp dried oregano

1 tbsp tomato purée

400–500ml passata

Small bunch fresh coriander (roughly 10g), finely chopped

150–200g grated cheese (cheddar, mozzarella, or a mix)

6 medium soft tortillas

To serve

2 ripe avocados, roughly mashed + seasoned with salt + a squeeze of lime juice

Sour cream or yogurt

Pickled red onion

Extra fresh coriander

Lime wedges

Shop The Recipe

Queen Black Beans

570g / Bold Pack (6) £22.00

Directions

1

Preheat the oven to 200°C/180°C fan.

2

Heat two tablespoons of olive oil in a large pan over a medium heat. Add the red onion and pepper and cook for 8-10 minutes until softened and slightly sweet.

3

Stir in the garlic, smoked paprika, cumin, cayenne and oregano. Cook for 1–2 minutes, stirring, until fragrant and slightly toasty. Add a splash of water if it starts to stick.

4

Add the tomato purée and cook for 2–3 minutes, letting it darken slightly to build a deeper, richer flavour.

5

Pour in the black beans with their liquid. Fill the jar with a splash of water, give it a swill and pour that into too. Stir well and bring to a gentle simmer. Let it cook for 3-4 minutes until slightly thickened. Using a potato masher or spatula, lightly mash some of the beans in the pan - you want a mix of creamy and whole beans. Stir in half the coriander leaves. Taste and season with salt and pepper. If you like, add a squeeze of lime here to brighten everything.

6

Spread a thin layer of passata over the base of a baking dish. Lay the tortillas on a work surface and divide the bean mixture between them. Add a sprinkle of cheese, roll them up, and place seam-side down in the baking dish. Pour the remaining passata over the top and spread it evenly. Sprinkle over the rest of the cheese.

7

Bake for 20–25 minutes until bubbling and golden.

8

Let it sit for 5 minutes, while you mash the avocado, adding a pinch of salt and a squeeze of lime juice, to taste.

9

Serve the enchiladas hot topped with sour cream, the mashed avocado, pickled red onions, remaining coriander, plus lime wedges for squeezing over.