The homemade enchilada sauce is worth the extra 15 minutes to make this dish sing. I keep a stash of these black bean enchiladas in the freezer for mid-week meals. Thaw the day before you want to use them and they are a hands-off, hot, filling dinner.
This recipe makes two large or three medium enchiladas. I serve two to my husband and one for me. Double the batch to make extras for freezing.
Vegetarian Black Bean Enchiladas
- 1 qty Enchilada Sauce you can use a bought jar of prepared enchilada sauce if preferred
- 2 cans black beans drained and rinsed
- 1 medium onion diced
- 10 grams garlic butter Lurpak
- 1 tablespoon olive oil
- 2 small birdseye chilis can be omitted if you don't like spicy
- 1 handful coriander leaves picked, minced
- 2 or 3 corn tortillas
- 200 grams spinach frozen, thawed
- dollop Guacamole
- dollop soured cream
Make Black beans
- Make the enchilada sauce.
- In a medium non-stick fry pan, melt garlic butter and olive oil. Add onions and cook until translucent and sweet. Add the chili (if using).
- Tip in 1 can of drained black beans and mash them up with the onions and chili. Stir in the thawed, drained and squeezed spinach.
- Add the other can of black beans whole along with the coriander. Set aside to let cool.
- Lay out 1 tortilla and fill with the black bean mixture. Roll up the tortilla and put in a 8x8 baking dish that has been prepared with non-stick cooking spray.
- Repeat for remaining enchiladas.
- Cover the rolled enchiladas with the prepared enchilada sauce.
- At this point, you can freeze or refrigerate the enchiladas until needed.
Bake & Serve
- Bake at 180 C uncovered for 30 minutes to heat through and get them brown and a bit crunchy on the ends.
- Serve on a large plate topped with fresh coriander, guacamole and sour cream.