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This is a recipe I’ve adapted from The Kitchn .

These Black Bean Enchiladas are easy and fast to make and really flavourful. The filling makes enough for 16 enchiladas, so I usually freeze half of the filling for another time. If you want, they work well with shredded chicken in place of the beef, but I find they are just tastier with the beef. I make them with a mild salsa, but if you like a spicier kick feel free to use a hotter salsa and/or more chili powder and cumin in the filling.

I like to serve the enchiladas with cremefraiche/low fat kwark, refried beans and a home-made guacamole.

Serves 6-8

If you make the enchiladas with shredded cooked chicken breast, 1 jar of salsa and 150 g 30+ cheese it is 11 SP per serving of two enchiladas.

Ingredients:

Filling:

  • 500 g lean minced beef
  • 1 red onion
  • ½ red or yellow bell pepper
  • 1 can of black beans, drained and rinsed (drained weight 265 g)
  • 1 small can of corn, drained (drained weight 140 g)
  • 1 tsp chili powder
  • ½ tsp cumin powder
  • 3/4 tsp fine salt
  • freshly ground pepper
  • 1 cup shredded cheese

Additional:

  • 16 flour tortillas
  • 2 jars of mild salsa (460 g total)
  • ½ cup shredded cheese

Method:

Preheat oven to 180C.

Finely chop the onion and cut the bell pepper in small blocks. Add onion, bell pepper, beans, corn, salt, cumin and chili powder to a large mixing bowl.

Brown and break apart the minced beef in a hot pan. Add the browned meat and the shredded cheese to the bowl and mix everything well.

Warm the tortillas in the microwave for 30-60 seconds. This makes them easier to fold. I tend to do them in 1 or 2 batches.

If using the full amount of salsa pour ½ of the salsa into an oven-proof baking dish and spread out evenly. If using only 1 jar of salsa, lightly grease the baking dish or spray it with a baking spray.

Roll each tortilla around 1/3 cup filling and nestle them side by side in the baking dish.

Cover the tortillas with 1 jar of salsa and cover the baking dish with aluminium foil.

Bake for 40 minutes. Remove from oven and take off the foil cover. Sprinkle the ½ cup of shredded cheese over the dish and return to the oven without the foil. Bake for 10-12 minutes until cheese is melted and golden.

Serve with desired side dishes.

Notes:

Both the filling, the unbaked and the baked tortillas freeze well.

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