Black Bean Enchilada Bake
- 45 min
- β β¬2.83
- 2 servings
- Easy
Main ingredients: black beans, bell pepper, sweetcorn, and baby spinach. Allow about 45 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
Equipment
- stove
- oven
Prepare
Preheat the oven
Preheat the oven to 200Β°C conventional. Cut bell pepper and onion into small dice.
Cook
Cut baby spinach into fine shreds
Cut baby spinach into fine shreds. Drain and rinse black beans and sweetcorn, then let them drip dry.
Heat rapeseed oil and cook onion
Heat rapeseed oil and cook onion and bell pepper over medium heat for 6 minutes, stirring regularly.
Add black beans
Add black beans, sweetcorn, baby spinach, ground cumin and smoked paprika and stir for 3 more minutes. Add half of the nutritional yeast and stir for 1 more minute.
Spread about one third of the passata
Spread about one third of the passata in the dish. Spoon filling down the centre of each tortilla, roll tightly and place seam-side down.
Cover with the remaining passata
Cover with the remaining passata and remaining nutritional yeast.
Bake at 200Β°C for 20 minutes
Bake at 200Β°C for 20 minutes.
Leave to rest
Leave to rest for 5 minutes.
Finish
Divide wholegrain tortillas
Divide wholegrain tortillas, black beans and tomato passata between the serving plates. Serve hot.
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Recipe from VegPlan Β· https://vegplan.app/recipes/black-bean-enchilada-bake
