Vegetarian Red Bean Enchiladas

Tightly rolled tortillas bathing in a smooth, spicy red sauce. The melted cheese browns and bubbles as it comes out of the oven, while the filling stays tender.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 884
• Protein: 36 g
• Carbs: 115 g
• Fat: 27 g

Ingredients

• 8 piece Soft tortilla (for filling), made from corn ( wheat or corn )
• 400 g Red bean ( cooked and drained )
• 150 g Corn ( drained )
• 1 piece Yellow onion ( finely chopped )
• 1 piece Red bell pepper ( small diced )
• 2 piece Garlic ( minced )
• 150 g Cheddar cheese ( grated )
• 2 tbsp Extra virgin olive oil
• 1 tsp Cumin ground
• 1 tsp Smoked paprika
• 1 piece Hot chili pepper optional ( seeded and minced )
• 2 pinch Gray sea salt
• 400 ml Tomato passata

Instructions

1. Sauté the vegetables

   In a pan with oil, sauté the sliced onion and pepper. The vegetables should soften without browning too much. Add the garlic at the end to avoid burning it.

2. Prepare the filling

   Stir in the drained red beans and corn. Season with half of the spices. Lightly mash a few beans with a fork to bind the filling together.

3. Reduce the sauce

   In a small saucepan, mix the tomato coulis with the remaining spices and chili. Simmer until the sauce coats the back of a spoon.

4. Assemble the enchiladas

   Place a ladleful of filling in the center of each tortilla. Roll them tightly and place them in a dish, seam side down so they don't open.

5. Bake and gratinate

   Generously coat with sauce and sprinkle with grated cheddar. Bake at 200°C. It's ready when the cheese is golden brown and the sauce bubbles around the edges.

Chef's tips

• Warm the tortillas for 10 seconds in the microwave before rolling; they will be more pliable and won't tear.
• If the sauce is too acidic, add a pinch of sugar to balance it out.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat in the oven to maintain texture.