Name: Black bean and spinach enchiladas
Prep time: 25 min
Cook time: 2 h 40 min
Total time: 3 h 5 min
Yield: Serves 4
Ingredients: 220 g (7¾ oz/1 cup) dried black beans, soaked overnight (or 400 g/14 oz tin black beans); 1 onion, finely chopped; 2 long green chillies, finely chopped; 12 small corn or flour tortillas; 1 tablespoon grapeseed oil or rice bran oil; 2 teaspoons ground cumin; 150 g (5½ oz/1½ cups) grated cheddar cheese; 1 teaspoon raw sugar; 2 x 400 g (14 oz) tins chopped tomatoes; 1 bunch English spinach, washed, coarsely chopped; handful coriander (cilantro) roots and stems, washed, finely chopped; handful coriander (cilantro) leaves, chopped; finely grated zest and juice of 1 lime; 1 tablespoon smoked paprika; 1 long green chilli, finely chopped; 2 teaspoons lime juice; 2 ripe avocados, halved; 100 g (3½ oz) cherry tomatoes, quartered; 2 garlic cloves, crushed or finely chopped

Katy Holder

Black bean and spinach enchiladas

Preparation info

Serves
4

Difficulty
Medium
Ready in
3 hr 30

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

Make the filling for these delicious enchiladas, then place them in your slow cooker to cook while you read a book, do chores or listen to the kids read.

Ingredients

220 g (7¾ oz/1 cup) dried black beans, soaked overnight (or 400

Main course
Vegetarian

Method

Put the soaked black beans into a large saucepan and cover with water. Bring to the boil, then simmer for 30 minutes until almost tender. (If using a tin of black beans, omit this step.) Drain and rinse the beans – cooked or tinned – then set aside in a bowl.

Meanwhile, heat the oil in a large frying pan over medium heat. Cook the onion and garlic for 5 minutes until the onion is soft.

Preparation info

Serves

Difficulty

Ready in

Appears in

Ingredients

Method