Bean Enchiladas with Salsa

PREP 15 MIN
•
COOK  20 MIN

DF

EF

GF

NS

NF

VE

V

Number of servings
2
Ingredients

olive oil spray

1 tsp olive oil

1 red onion finely diced

1 red bell pepper deseeded & diced

2 garlic cloves minced

1⁄4 cup nutritional yeast

1 tsp Mexican spice mix (a mix of ground cumin, paprika & chilli pepper) or more to taste

1 cup (250g) tomato sauce or puree

1 can of black beans (14 oz can) drained & rinsed

2 mountain bread wraps, square (1 oz ea) (or gluten free)

1⁄2 cup (60g) vegan cheddar (tasty) cheese (or regular) grated

Salsa

2 medium tomatoes diced

6 sprigs of fresh cilantro chopped

1 tbs lime juice

salt & pepper, to taste

Methodbased on 2 servings
1

Preheat an oven broiler to medium-high and spray a small baking dish with oil.

2

Heat oil in a large non-stick skillet over medium heat. Set aside 1 tablespoon of onion, then add the remaining to the skillet with the bell pepper. Cook, stirring, for 10 minutes until soft. 

3

At the same time combine salsa ingredients with the reserved onion. Season with salt and pepper and set aside.

4

Add garlic to cooked onion and cook for a minute until fragrant. 

5

Add nutritional yeast, spice, tomato sauce and black beans and season with salt and pepper. Simmer for 2-3 minutes until sauce thickens. Remove from heat and adjust seasoning.

6

Cut wraps in half and add bean mixture down the center of each. Roll and place seam-side down in baking dish. Scatter over cheese and place under broiler for 2 minutes, until cheese melts.

7

Divide enchiladas between plates and serve topped with salsa.

Nutritional Informationper serving

Energy (kJ)

1864 kJ / 446 cals

Protein

22.7 g

Fat

11.3 g

Sat. Fat

6.3 g

Carbs

51.9 g

Sugar

16.3 g

Fiber

20.4 g

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