Bean Enchiladas with Salsa
PREP 15 MIN•COOK 20 MIN
DF
EF
GF
NS
NF
VE
V
Number of servings
2
olive oil spray
1 tsp olive oil
1 red onion finely diced
1 red pepper deseeded & diced
2 garlic cloves minced
1⁄4 cup nutritional yeast
1 tsp Mexican spice mix (a mix of ground cumin, paprika & chilli) or more to taste
1 cup (250g) tomato passata
1 tin of black beans (400g tin) drained & rinsed
2 square mountain bread wraps (25g ea) (or gluten free)
1⁄2 cup (60g) vegan cheddar (tasty) cheese (or regular) grated
Salsa
2 medium tomatoes diced
6 sprigs of fresh coriander chopped
1 tbs lime juice
salt & pepper, to taste
Preheat an oven grill to medium-high and spray a small baking dish with oil.
Heat oil in a large non-stick frypan over medium heat. Set aside 1 tablespoon of onion, then add the remaining to the frypan with the red pepper. Cook, stirring, for 10 minutes until soft.
At the same time combine salsa ingredients with the reserved onion. Season with salt and pepper and set aside.
Add garlic to cooked onion and cook for a minute until fragrant.
Add nutritional yeast, spice, passata and black beans and season with salt and pepper. Simmer for 2-3 minutes until sauce thickens. Remove from heat and adjust seasoning.
Cut wraps in half and add bean mixture down the centre of each. Roll and place seam-side down in baking tray. Scatter over cheese and place under grill for 2 minutes, until cheese melts.
Divide enchiladas between plates and serve topped with salsa.
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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