- 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.