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Time: 1hr

Serves: 5

Price: $$

This week we have a tasty dinner dish sure to please the whole flat: black bean enchiladas! We have probably all had a nacho night or two in the flat already, so this is a great way to spice things up that echoes a flatting classic. I will preface this recipe by warning that it is fairly labour intensive with all the cooking and rolling. That being said, I have suggested a couple of short cuts to make this a simple and quick meal for those of you short on time! Enjoy a hearty homemade meal packed full of veg that’s good for your health and your wallets.

Ingredients 

Note: You will probably have leftovers of the filling and sauce, so take this for lunch the next day or buy a few more wraps :)

• ½ block cheese (grated)
• 15 flour tortillas (the Value brand tortillas found with the Mexican spices and kits etc. are defo the best bang for your buck!) 
• Salt and Pepper
• Oil

Sauce

Optional: if you want to save yourself some steps or time, you can buy a premade enchilada sauce or salsa

• ¼ cup oil 
• ½ cup plain flour
• 2 x 400 g can tomato puree
• 1 ½ cups water
• 1 Tbsp dried oregano 
• 3 tsp ground cumin 
• 1 tsp ground coriander 
• 2 tsp paprika 
• 2 tsp garlic powder 
• 1 tsp white sugar

Filling 

• 2 carrots (grated)
• 2 onions (diced)
• 1 capsicum (diced)
• 4 garlic cloves (chopped) 
• 400g can whole corn kernels (drained)
• 2 x 400g can black beans (drained and rinsed)
• 400g can chopped tomatoes
• ½ cup enchilada sauce (the one you prepared earlier)
• 1 packet taco seasoning mix (any of the burrito/taco spice seasoning mixes is perfect)

Method

1. Begin by making the enchilada sauce. If you are not making your own sauce skip to making the filling in step 4.
2. In a small pot, heat the ¼ cup of oil over medium heat. Once hot, stir in the flour until it has made a paste. Once combined, cook for 2 mins. 
3. From here add in the rest of the sauce ingredients to the pot (tomato puree, water, oregano, cumin, coriander, paprika, garlic powder & sugar), whisk until combined with the flour paste. Turn the heat down to low, and let the sauce come to a simmer. Cook for 10 mins and then remove from heat and set aside.
4. Preheat your oven to 180℃. Now to make the filling…
5. Grab a large pan and place over medium heat. Add in approx. 2 Tbsp of oil. Once the oil is hot, add in the onions, grated carrot and capsicum. Cook for 10 mins until soft. 
6. From here add in the garlic and corn, cook for a further 5 mins.
7. After this add the black beans, can of tomatoes, enchilada sauce, taco seasoning mix, and a splash of water. Mix until combined and cook for 10 mins over low heat.
8. Now we are ready to assemble the enchiladas. Begin this by putting a thin layer of enchilada sauce into the bottom of a large ovenproof dish. 
9. On a separate plate take a tortilla, put a small amount of cheese into the middle, and then put a decent spoonful of the filling mixture on top. Be careful you don’t over stuff them or they will be impossible to roll.
10. Roll the tortilla by pulling in both sides, to seal the ends, and then rolling into a burrito shape. Place into the pre-sauced dish and continue this until all the tortillas have been filled. 
11. Once your dish is full, spread a decent layer of the sauce over the top of your rolled enchiladas, top with a generous layer of cheese, and then bake in the oven for 35 mins.
12. Once the cheese is bubbling and brown, and the tortillas are crispy, remove from the oven and enjoy served with sour cream and guac!