Black bean enchiladas

Name: Black bean enchiladas
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8 portions
Ingredients: 1 bunch fresh coriander; 1 jalapeño chilli; 1 garlic clove; 100 g brown onion; 100 g green capsicum; 2 tsp olive oil; 1 tsp ground cumin; ½ tsp ground coriander; ½ tsp ground cayenne pepper; ½ tsp ground black pepper; ¼ tsp salt; ½ tsp Vegetable stock paste; 350 g tomato passata; 150 g water; 2 tsp lime juice; olive oil; 60 g cheddar cheese; 2 avocados; 2 tsp lime juice; 100 g brown onion; 2 garlic cloves; 800 g canned black beans; ¼ tsp ground cumin; 100 g green capsicum; 200 g frozen corn kernels; ¼ tsp salt; 8 tortillas

4.6 296 évaluations

Préparation 30min

Total 1h 20min

8 portions

Ingrédients

Ranchero sauce

fresh coriander (approx. 25 g), leaves, stalks and roots, cut into thirds
1 bunch
jalapeño chilli trimmed, deseeded and cut into halves (optional)
1
garlic clove
1
brown onion cut into quarters
100 g
green capsicum cut into quarters
100 g
olive oil
2 tsp
ground cumin
1 tsp
ground coriander
½ tsp
ground cayenne pepper
½ tsp
ground black pepper
½ tsp
salt
¼ tsp
Vegetable stock paste (see Tips)
½ tsp
tomato passata
350 g
water
150 g
lime juice
2 tsp