American · Dinner
Tex-Mex Veggie Enchiladas
A Tex-Mex vegetarian favourite, corn tortillas filled with roasted peppers, black beans, and cheese smothered in a smoky chipotle red sauce.
$
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
445Calories
16gProtein
22gFat
44gCarbs
8gSugar
8gFiber
680mgSodium
22mgChol
Goes well with
Tempranillo, Rioja JovenTempranillo, Rioja Joven — A medium-bodi...
local
Topo Chico Mineral Water with LimeTopo Chico Mineral Water with Lime — A s...
international
Instructions
1
1.
2
Prep
Dice red and green bell peppers and white onion finely. Mince 2 garlic cloves; roughly chop 2 for sauce. Drain and rinse black beans. Grate cheddar.
2.
3
Simmer
Blend chipotle chillies, crushed tomatoes, 2 roughly chopped garlic cloves, 0.5 tsp cumin, and 0.5 tsp salt until smooth. Heat 1 tbsp oil in a saucepan over medium heat, pour in sauce, and simmer 8 minutes until darkened and thickened, stirring occasionally.
3.
4
Saute
Heat remaining 1 tbsp oil in a skillet over medium-high heat. Add diced onion and peppers, cook 4-5 minutes until softened. Add minced garlic, 1 tsp cumin, 0.5 tsp smoked paprika, and 0.5 tsp salt; cook 1 minute until fragrant. Stir in black beans for 2 minutes until heated through.
4.
5
Wrap
Preheat oven to 190C / 375F. Warm corn tortillas in a dry pan 20 seconds per side until pliable. Spread thin sauce layer on base of ovenproof dish. Spoon bean filling down centre of each tortilla, roll tightly, place seam-side down in dish.
5.
6
Bake
Pour remaining chipotle sauce over enchiladas and scatter grated cheddar on top. Bake at 190C / 375F for 18-20 minutes until cheese is melted and bubbling.
6.
7
Plate
Remove from oven and let cool 2 minutes. Transfer enchiladas to serving plates. Top with sour cream and scatter fresh coriander over. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 corn tortillas
- 200g (7 oz / 1 can) canned black beans
- 1 medium red bell pepper
- 1 medium green bell pepper
- 80g (2.8 oz) mature cheddar
- 0.5 small white onion
- 4 garlic cloves
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 1 tsp salt
- 2 tbsp vegetable oil
- 400g (14 oz / 1 can) canned crushed tomatoes
- 2 chipotle chillies in adobo sauce
- 4 tbsp sour cream
- 8g (small handful) fresh coriander