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Black Bean Enchiladas

Black Bean Enchiladas

Go vegetarian with your next Mexican meal and try these healthy Black Bean Enchiladas with Ranchero Sauce.

Black Bean Enchiladas

Ranchero Sauce
1 bunch fresh coriander (approx. 25 g), leaves, stalks and roots, cut into thirds
1 jalapeño chilli, trimmed, deseeded and cut into halves (optional)
1 garlic clove
100 g brown onion, cut into quarters
100 g green capsicum, cut into quarters
2 tsp olive oil
1 tsp ground cumin
1⁄2 tsp ground coriander
1⁄2 tsp ground cayenne pepper
1⁄2 tsp ground black pepper
1⁄4 tsp salt
1⁄2 tsp Vegetable stock paste
350 g tomato passata
150 g water
2 tsp lime juice

Filling
olive oil, for greasing
60 g cheddar cheese, cut into pieces (approx. 2 cm)
2 avocados, flesh only
2 tsp lime juice
100 g brown onion, cut into quarters
2 garlic cloves
800 g canned black beans, rinsed and drained (approx. 460 g after draining)
1⁄4 tsp ground cumin
100 g green capsicum, cut into cubes (approx. 5 mm)
200 g frozen corn kernels
1⁄4 tsp salt
8 tortillas

 

Preparation
Ranchero sauce
Place fresh coriander into mixing bowl and chop 3 sec/speed 7. Transfer into a small bowl and set aside.

Place jalapeño, garlic, onion and capsicum into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Add oil and cook 4 min/100°C/speed 2.

Add cumin, ground coriander, cayenne pepper, black pepper and salt and cook 1 min/100°C/speed 2.

Add stock paste, passata and water and cook 15 min/Varoma/speed 2 or until sauce starts to thicken.

Add lime juice and reserved chopped coriander and mix 10 sec/speed 7. Transfer into a jug and set aside until needed. Clean and dry mixing bowl.

Filling
Preheat oven to 190°C. Grease a ceramic baking dish (23 × 31 cm) and set aside.

Place cheese into mixing bowl and chop 3 sec/speed 9. Transfer into a bowl and set aside.

Place avocado and lime juice into mixing bow and combine 3sec/speed4. Transfer into a  separate bowl and set aside. Clean and dry mixing bowl.

Place onion, garlic, beans, cumin, 100 g of the Ranchero sauce and 20 g of the reserved cheese into mixing bowl and chop 10–15 sec/speed 7 or until smooth.

Add capsicum, corn and salt and combine 20 sec/ /speed 3.

Place 3 tablespoons of the reserved bean mixture down the centre of each tortilla. Top with 1–2 teaspoons of the avocado mixture. Roll up each tortilla and place into prepared baking dish, seam side down. Pour remaining Ranchero sauce over enchiladas and spread with spatula. Sprinkle with remaining reserved cheese and bake for 25 minutes (190°C) or until bubbling. Allow to cool slightly before serving.

 

TIPS
To save time, make the Ranchero sauce in advance. It can be stored in the refrigerator for up to 5 days.
For milder enchiladas, omit or reduce the jalapeño and cayenne pepper in the Ranchero sauce.
To make chicken enchiladas, add 350 g poached, shredded chicken to the filling when adding corn. Proceed as per recipe.

 

Eat Well: Nourishing Everyday Foods recipe book ($50.00) and Recipe Chip ($50.00) is now available from Thermomix in Australia’s TheMix Shop (Book and Recipe Chip available together for $80.00) – https://www.thermomix.com.au/shop/ – and as part of the recipe collections available on www.cookidoo.com.au

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