Black Bean Enchilada Bake
- 45 min
- ≈ €2.83
- 2 servings
- Easy
black beans, bell pepper, and sweetcorn: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
Equipment
- stove
- oven
Prepare
Preheat the oven to 200°C conventional
Preheat the oven to 200°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.
Brown onion and bell pepper
Heat rapeseed oil and cook onion and bell pepper over medium heat for 6 minutes, stirring regularly. Add black beans, sweetcorn.
Baby spinach
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 in the dish
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
Roll tightly and place seam-side down. Cover with the remaining passata and remaining nutritional yeast.
Bake at 200°C for 20 minutes
Bake at 200°C for 20 minutes.
Leave to rest for 5 minutes
Leave to rest for 5 minutes. Divide wholegrain tortillas.
Finish
Black beans and tomato passata between the serving plates
Black beans and tomato passata between the serving plates. Serve hot.
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