Black bean and sweetcorn enchiladas with wholemeal tortillas
Rolled wholemeal tortillas stuffed with spiced black beans and sweetcorn, baked under red sauce and melted cheese.
- Time55 min
- LevelMedium
- Costabout £1.48 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Fry the onion and pepper in the oil for 6 minutes until soft.
6 min - 2
Add the garlic, cumin and paprika for 1 minute. Stir in the tomatoes, stock and salt and simmer for 10 minutes until saucy. Blend half the sauce smooth with a stick blender.
10 min - 3
Mix the beans and sweetcorn with a third of the sauce.
- 4
Spread a spoonful of sauce over the base of a baking dish. Fill each wrap with the bean mix, roll up and lay seam side down in the dish.
- 5
Pour over the remaining sauce and scatter with the cheese.
- 6
Bake for 22 minutes until bubbling with golden edges. Rest for 5 minutes before serving.
22 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.