Black Bean Enchiladas

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Here is our delicious vegetarian Black Bean Enchilada recipe filled with red onion, black beans, corn, spinach and a sauce made from tomatoes, aubergine and red peppers.

The enchilada sauce is made first, and can even be done the day before and kept in the fridge, to reduce the cooking time spent on the day! It’s a lovely rich vegetable sauce, hearty and warming for the winter. Our Chipotle Paste gives it that all important smoky and Mexican flavour we love.

Our NEW Cantina Beans have been used as the main filling for this recipe, alongside lots of veggies and grated mozzarella. Everything is then assembled inside our Soft Wheat Street Tacos and your homemade enchilada sauce poured on top. Finally the dish is baked in the oven until bubbling, oozing and simply mouth-watering! It’s an extremely moreish vegetarian dish that meat-lovers will also adore, therefore great for whipping out of the oven for your loved ones.

If you love enchiladas, be sure to check out our other enchilada recipes for further inspiration. They go well served alongside a nice crispy green salad. Or for further inspiration check out our Mexican side dishes.

Prep time

30 mins
Cook time

3 hours
Total time

3 hours 30 mins
Ideal for

Dinner
Make it

Mexican
Serves

4

How to make it

To make the sauce (you could make this in advance and keep in the fridge), preheat the oven to 150°C. Half the peppers, aubergine and onion and roast with a little olive oil, salt & pepper until nicely softened. This should take around 1.5 hours. For the last 30 minutes, add the garlic cloves.
Remove from the oven and add the chopped tomatoes, tomato puree, Gran Luchito Smoked Chipotle Paste, red wine vinegar, cumin and oregano. Add everything to a food processor and blend until smooth. Adjust seasoning as you like.
For the rest, preheat the oven to 175°C. In a frying pan over a medium heat, add a little olive oil along with the diced red onion, corn (removed from the cob), garlic with a little salt & pepper.
Cook, stirring regularly, for approximately 25 minutes then add the Gran Luchito Cantina Beans, spinach and some roughly chopped coriander. Cook for a further 10 minutes.
In an ovenproof dish (roughly the same width as the diameter of the tortillas), add a little vegetable oil and cover the dish with it using a paper towel.
Lay a single Gran Luchito Street Taco onto a board and fill with the onion/bean mixture, topped with a little cheese (leave a good amount to top the whole dish). Carefully wrap it up and lay it seam-side down in the oven dish.
Repeat until all the tortillas are filled. Top with the pre-made sauce and the remaining cheese before baking for 25 minutes, or until golden on top.