Spicy Bean Enchiladas

Name: Spicy Bean Enchiladas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: Olive oil; 1 onion, chopped; 2 cloves of garlic, crushed; 1 red pepper, chopped; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; Salt and pepper; Salt and pepper; 400 g tinned black beans, drained; 200 g tinned sweetcorn, drained; 600 g tomatoes, chopped; 100 g spinach, chopped; 8 tortilla wraps; 3 spring onions, sliced; 60 g grated cheddar; 50 g crumbled feta

Preparation info

Serves:
4

Difficulty
Easy
Ready in
35 min

Appears in

Anna's Family Kitchen

By Anna Stanford

Published 2022

About

Enchiladas are one of those meals that always go down well with children and adults alike. I have found that the black beans are substantial enough that resident carnivores don’t notice the lack of meat. This is a great recipe to nudge the family towards their 5 a day without them even noticing.

Ingredients

Olive oil
1 onion, chopped
2 cloves of garlic, crushed
1

Snack
Vegetarian

Method

Heat a little oil in a frying pan and soften the onion, garlic and red pepper. Add the spices along with the beans, sweetcorn and chopped tomatoes. Season with salt and pepper, then simmer for 10 minutes before wilting in the spinach.

Lay a tortilla flat and put 3 tablespoons of the bean mix in the middle. Roll up the tortilla and lay in an ovenproof dish. Repeat with the remaining tort