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Servings 3-4 portions (6 wraps)


  • 2 tablespoons olive oil
  • 1 cup chopped red onion (about 1 small red onion)
  • ½ spring onions, thinly sliced
  • 2 bell peppers/sweet peppers, chopped
  • 1 cup sweetcorn kernels
  • 1 tsp vinegar
  • ¼ tsp tabasco
  • 1 can black beans, drained and rinsed, or 1 ½ cups cooked black beans
  • 2 cups enchilada/passata sauce (I made some at home for which I will upload the recipe separately)
  • 1 cup shredded cheddar cheese
  • 1 tsp salt
  • Freshly ground black pepper
  • 1 tsp oregano
  • 6 medium sized whole wheat/corn tortillas
  • Handful of chopped cilantro, for garnishing


  • Preheat the oven to 200 degrees Celsius and lightly grease a rectangular pan with olive oil or cooking spray.
  • Heat some olive oil in a pan and add the onions and spring onions. Let the onions cook for a couple of minutes. Add the peppers, corn and cook for about 8 to 9 minutes.
  • Add the drained beans, tabasco and vinegar. Season with salt, some freshly ground black pepper and oregano. Combine the mixture well and switch off the flame.
  • Assemble the enchiladas: Pour ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread ½ cup filling mixture down the middle of a tortilla, then wrap it tight and place it seam side down against the edge of your pan. Repeat with remaining tortillas and filling.
  • Drizzle the remaining sauce evenly over the enchiladas and sprinkle shredded cheese evenly over the enchiladas.
  • Bake, uncovered, for around 20 minutes or until the cheese is sufficiently golden as per your liking and the sauce is bubbly.
  • Remove from the oven and let the enchiladas rest for 5-10 minutes. Sprinkle chopped cilantro or any other veggies of your choice down the center of the enchiladas. Serve immediately.
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