The most warming, comforting veggie dish. Go heavy of the cheddar.
Make sure you leave the enchiladas under the grill until the cheese is golden and bubbling.
Cooking Time (Includes Preparation Time): 1 Hour
2 Peppers (Not Green) - £0.80
2 400g Tins of Black Beans - £1.10
Bunch of Coriander - £0.70
1 Red Onion - £0.20
500g Passata - £0.90
8 Tortillas - £0.50
250g Wyke Farms Extra Mature Cheddar - £3.00
3 Cloves of Garlic - £0.30
Cumin - £0.85
Smoked Paprika - £0.85
Total Cost - £9.20
Preheat oven to 180°C/356°F.
Finely chop your peppers, onion and 1 clove of garlic. Add to a frying pan with a splash of oil. Fry until softened, and then ad a large handful of finely chopped coriander stalks, 2 teaspoons of cumin and 2 teaspoons of smoked paprika.
Mix everything together, and then pour in 2 tins of black beans, with the water. bubble your bean mix down. Once the beans have softened, season with salt and pepper, add a handful of fresh coriander and mash everything together.
Tomato sauce time. Crush 2 cloves of garlic in to a pan with a splash of olive oil. After 15 seconds, pour in your passata. Bubble it down until it has thickened. Season with salt and pepper.
Take a baking dish. Spoon in half of your tomato sauce. Then take your 8 tortillas. Fill each one with an equal amount of the bean mixture. Wrap up your tortillas, and lay them side by side in the baking tray. They should be nice and snug when they are all in.
Pour the remaining tomato sauce over the top, making sure you don’t cover the edges of the tortillas (so they get nice and crispy at the edges.
Cheese time. Grate 150g Wyke Farms Extra Mature Cheddar. Scatter it over your enchiladas.
Pace baking dish in the oven for 45 minutes or until the cheddar is golden and bubbling.
Serve the enchiladas with a handful of fresh coriander and any leftover grated cheese scattered on top. Enjoy!