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Spicy bean enchiladas
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Smoky chipotle paste enlivens this Mexican-inspired dish. For extra heat, stir a chopped fresh chilli into the beans.
1 tsp olive oil
198g can sweetcorn, drained
200g pack mixed romano peppers, thinly sliced
400g can mixed bean salad, drained
1 tbsp chipotle paste
1 bunch Essential salad onions, finely sliced
½ x 28g pack coriander, stalks finely chopped, leaves picked
4 medium corn tortillas
340g pot Essential tomato and chilli pasta sauce
60g Essential English mature cheddar, coarsely grated
1. Preheat the oven to 200˚C, gas mark 6. Heat the oil in a large, heavy-based pan until smoking hot, then add the sweetcorn and sliced peppers; cook for 5 minutes, stirring occasionally, until slightly charred. Turn down the heat to low and add the bean salad, chipotle paste, most of the salad onions, the coriander stalks and ½ the leaves; mix together and season. Take off the heat.
2. Divide the bean mixture between the tortillas, then wrap and arrange snugly in a baking dish (about 20cm x 30cm). Pour over the tomato sauce and sprinkle the cheese on top. Bake for 15 minutes or until golden and bubbling. Serve with the remaining salad onions and coriander leaves scattered on top.
Typical values per serving:
Low in saturated fat
This recipe was first published in October 2020.
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