I made this for dinner and had the leftovers for lunch today. When I took it out of the microwave, three people around the table commented on how good it looked or smelt. As far as I’m concerned, that definitely makes it worth blogging.
These enchiladas are delicious, healthy and incredibly filling. They have black beans in them, so you feel properly full after eating them. They are covered in a spicy tomato sauce with melted cheese on top, but are still quite good for you. Winner!
You have two options with this recipe. You can pre-soak your black beans or cook them without soaking. I bet you didn’t know beans could be that exciting, right?! I had been reading about it on The Kitchn and their article “So You Like Flavour” made me think about ditching the soaking. (This is partly because I remembered at 11pm the night before that I was making enchiladas for dinner the next night and I wanted to avoid having to get out of bed and put the beans in to soak….)
The article basically says that it is a choice. You can soak black beans for 24 hours or just cook them for 1 and a half hours. I went for the latter option and was quite pleased. The beans tasted really good but they definitely retained a lot of bite. If you think you’d like softer beans, then soak them in cold water for 24 hour prior to cooking. I preferred having the texture in the enchiladas of firmer beans, but the choice is yours.*
*Just make sure they are soaked or cooked thoroughly, as raw black beans are NOT good for you
Ingredients (3 servings)
– 300g dry black beans
– 1 teaspoon each ground cumin, ground coriander and vegetable stock bouillon powder
– 3 cloves garlic, finely chopped (I used smoked garlic for extra flavour but normal is fine)
– 400g tin chopped tomatoes
– 1 tablespoon chipotle paste (adjust to your preferred level of spiciness!)
– 1 teaspoon brown sugar
– 1 pepper, roughly chopped
– 1 carrot and 1 red onion, peeled and roughly chopped
– 6 wholegrain tortillas
– 100g grated cheddar cheese
– small bunch fresh coriander (optional garnish)
1. Place the dry black beans in a pan with the cumin, coriander and bouillon, plus some seasoning. Cover with 500ml boiling water, put a lid on and leave to simmer gently for an hour and a half.
2. After an hour, heat the chopped garlic with a little oil in a frying pan for 2 minutes until softened. Pour the chopped tomatoes over. Half fill the tin with water and add this to the tomatoes, along with the chipotle paste and sugar. Leave without a lid on to simmer and reduce gently. After 30 minutes or so, you can mash the chunks of tomato with a fork, or even blend it if you want a smoother sauce.3. After the beans have been cooking for 90 minutes, turn the oven on to 200°C. In another pan, heat a little more oil and then cook the onions and carrots for 5 minutes. Add the peppers and cook for a further 2 minutes.
4. Drain the beans and add to the vegetables. Stir through and season to taste.
5. Take a deep rectangular baking/roasting tin. Take a tortilla and place a sixth of the vegetable mixture in the centre. Roll it up tightly and place it in the tin with the join at the bottom. Repeat with the other five tortillas.
6. Taste the tomato sauce and season. Spoon over the tortillas and top with the grated cheese.
7. Bake for 15-20 minutes until the cheese is melted and bubbling. Sprinkle over the chopped coriander leaves and serve.
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