Being a vegetarian, it's difficult to get my daily intake of protein so this recipe is so useful in helping to maintain a balanced diet. I like to load my enchiladas full of kidney beans, black beans even chickpeas - anything works!
INGREDIENTS (Makes 4)
4 Large tortilla wraps
1 tin of chopped tomatoes
Handful of tinned black beans
Handful of tinned kidney beans
Handful of sweetcorn
Half an onion chopped
Half a courgette cut into 1cm cubes
Half a green pepper chopped into 1cm squares
Half a red pepper chopped into 1cm squares
1 tsp dried mixed herbs + more to sprinkle on top
1tsp chilli powder
1 tbsp lemon juice
2 tbsp vegetable oil + 1 tsp for greasing the pan
Grated cheese to taste
METHOD:
Preheat the oven to 170 degrees celcius
Add the oil to a saucepan on medium heat, once hot add the onions and tsp of mixed herbs. Cook until the onions are tender
Add the pepper and courgette, after 5 minutes of cooking on medium heat, puree the chopped tomatoes, add all but 5 tbsp (keep this aside) and cover. Leave for 5 minutes to cook.
Add the beans (you want to avoid adding them too early and getting mushy)
Add the chilli powder, salt, pepper and lemon juice, stir and cover for 5 minutes on medium heat
Grease an oven dish with oil
Take the enchilada mix off the heat and wrap inside a tortilla (similar to a burrito) an image is attached below to demonstrate, and place these inside the greased oven dish
Take the remaining tomato puree and spread this evenly over the enchiladas (to avoid them burning).
Cover with grated cheese and sprinkle some dried herbs over the top
Leave in the oven for 15 minutes and enjoy!
Feel free to tag us on Instagram if you have tried this recipe, we love looking at people's recreations!
Yours,
The Humble Veggie x