Cheesy Black Bean Enchiladas with Corn and Avocado Salsa

Cheesy Black Bean Enchiladas with Corn and Avocado Salsa

Ready in 35 minutes • Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 2, 2016.
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The dish should be just big enough to fit all the rolled wraps snuggly together

Ingredients

ENCHILADA SAUCE

  • 1 tablespoon oil
  • 2 tablespoons enchilada sauce spice mix
  • 1 carton chopped tomatoes
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt

CHEESY BLACK BEAN ENCHILADAS

  • 1 brown onion, finely diced
  • 2 carrots, grated
  • 2 tablespoons black bean spice mix
  • 1 can black beans, rinsed and drained
  • 1 can mild chilli beans
  • 1 cup vegetable stock
  • 1/2 bag baby spinach leaves
  • 1 cup Edam cheese, grated
  • 10 tortilla wraps

CORN AND AVOCADO SALSA

  • 1 avocado
  • 2 cups frozen corn, defrosted
  • 3 tablespoons coriander leaves
  • 2 teaspoons vinegar (e.g. red wine, white wine, cider)
  • 2 teaspoons oil

TO SERVE

  • 1/2 iceberg lettuce
  • 1/2 cup sour cream
  • 1 sachet chipotle sauce

Steps

  1. oven to 220°C. Lightly grease a baking dish (measuring about 20 x 30cm).
  2. Place all enchilada sauce ingredients in a small pot on low-medium heat. Cook for about 10 minutes, until sauce starts to thicken. Season to taste with pepper.
  3. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion and carrots for about 5 minutes, until onion starts to soften. Add black bean spice mix and cook for about 1 minute, until fragrant and onion is soft.
  4. Add black beans, chilli beans and stock to pan. Cook for about 3 minutes, until stock has evaporated and sauce has thickened. Add spinach and ¼ cup of the cheese (reserve remainder) and cook for about 1 minute, until cheese has melted. Remove from heat and season with salt and pepper.
  5. Lay tortilla wraps on a clean, flat surface. Divide black bean mixture between wraps. Roll up and place, side-by-side, in prepared baking dish. Pour enchilada sauce over wraps, sprinkle over remaining cheese and bake for about 10 minutes, until cheese is melted and golden.
  6. Cut avocado in half lengthways and twist halves to separate. Remove stone using a spoon, scoop out flesh then dice 2cm. Add to a medium bowl with all remaining salsa ingredients, mix to combine and season with salt and pepper. Finely shred lettuce and set aside. Whisk sour cream with chipotle sauce together in a small bowl.
  7. Cut cheesy black bean enchiladas into portions and place onto plates. Top with corn and avocado salsa and chipotle sour cream. Serve lettuce on the side.

Nutritional Information

Energy 2896 kj
692 kcal
Protein 23.3g
Carbohydrate 71.7g
Fat 32.1g