Plat
Smoky Black Bean Enchiladas
55 minPour 4Nutri-Score B€€
B
55 min
55 minSmoky Black Bean Enchiladas
ce qu’il vous faut
Ingrédients
black beans (drained and rinsed)Épicerie800 g
olive oilÉpicerie30 ml
onion (finely chopped)Fruits et légumes1 morceau
garlic (crushed)Fruits et légumes3 morceaux
smoked paprika (1 tsp)Épices2 g- ground cumin (1 tsp)Épices2 g
- chilli flakesÉpices1 g
- tomato passataÉpicerie400 g
saltÉpices3 g
black pepperÉpices1 g- soft tortillasBoulangerie8 morceaux
cheddar (grated)Produits laitiers200 g
par portion
Nutrition
428kcal
- Glucides
- 53 g
- Protéines
- 20 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Poêle
Plat allant au four
Four
pas à pas
Préparation
- Étape 1
Make the smoky black bean filling
- Heat the olive oil in a frying pan and soften the onion until translucent.
- Add the garlic, smoked paprika, cumin and chilli flakes and fry until fragrant.
- Stir in the tomato passata and black beans, season with salt and pepper and simmer until thick and saucy.
- Étape 2
Fill the tortillas
- Spoon the black bean filling along the centre of each tortilla.
- Roll them up and place seam-side down in a baking dish.
- Étape 3
Top and bake
- Spoon a little extra sauce over the enchiladas if you like.
- Scatter the grated cheddar generously over the top.
- Bake until the cheese is melted and bubbling and the edges are crispy.
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