Filling, cheesy and lightly spiced, this vegetarian enchilada recipe is bound to become a firm family favourite. Add more or less chilli to the sauce depending on the preference of your little ones.
Bean enchiladas
Ingredients
4
people
-
- 8
- 1
- 2
- 2
- 2 tsp
- 1 tin
- 1 tin
- 2
- 1 pack
- 300 ml
- 100 g
- 4
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Preparation
Heat the oil in a large saucepan and add the onions, carrots and garlic. Sauté for 7 - 8 minutes, then add the beans, tomatoes and chilli seasoning to the pan. Stir well and season to taste, then bring to a simmer and cook for 15 minutes until most of the liquid has evaporated.
Meanwhile, combine the yoghurt, cheese and spring onions in a small bowl. Turn on the grill to high and allow to heat up.
To assemble, lay a tortilla on a board or tray, spoon some bean mixture into the centre and roll it up into a tube, tucking the ends in as you go. Repeat with the remaining tortillas and line them up in a large oven dish.
Pour any remaining chilli mixture over the top of the tortillas and cover with the yoghurt mixture and another handful of grated cheese. Place under the heated grill for 5 - 10 minutes, until the enchiladas begin to brown and go crispy around the edges.
Remove from the grill and serve immediately with a green salad on the side.
For the perfect wine pairing, match these enchiladas with a glass of our Nero d'Avola Terre Siciliane.
