Skip to content
Menu
Smoky Black Bean Enchiladas
Main

Smoky Black Bean Enchiladas

55 minServes 4Nutri-Score B€€
from @boldbeanco2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • black beans (drained and rinsed)Pantry800 g
  • olive oilPantry30 ml
  • onion (finely chopped)Produce1 piece
  • garlic (crushed)Produce3 pieces
  • smoked paprika (1 tsp)Spices2 g
  • ground cumin (1 tsp)Spices2 g
  • chilli flakesSpices1 g
  • tomato passataPantry400 g
  • saltSpices3 g
  • black pepperSpices1 g
  • soft tortillasBakery8 pieces
  • cheddar (grated)Dairy200 g

per serving

Nutrition

428kcal

Carbs
53 g
Proteins
20 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Baking dish
  • Oven

step by step

Method

  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.
    Step 1

  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.
    Step 2

  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.
    Step 3
Get Mezze