Vegan black bean enchiladas
Whip up these family-friendly vegan enchiladas for a tasty midweek supper or weekend brunch.
For the black bean filling
- 2 tbsp light olive oil
- 1 large brown onion, finely chopped
- 1 large garlic clove, finely chopped
- ½ tsp ground cumin
- ½ tsp sweet smoked paprika
- ½ tsp Cajun seasoning
- 2 tbsp tomato purée
- 2 x 400g tins black beans
- sea salt
For the enchiladas
To make the black bean filling, heat the olive oil in a saucepan over a medium heat, add the onion and a pinch of sea salt and fry for 5–6 minutes, or until soft and just starting to brown. Add the garlic, and fry for another couple of minutes until aromatic.
Add the spices and cook for about 1 minute, then add the tomato purée and cook for another minute.
Add both cans of black beans (no need to drain) and stir. Turn up the heat to bring the mixture to the boil, then reduce the heat and simmer, stirring often, for 30 minutes, or until the mixture has thickened. Season with salt to taste and set aside.
Preheat the oven to 200C/180C Fan/Gas 6.
Stir together the passata, sugar and oregano. Take about a quarter of the mixture and spread in a thin layer across the bottom of a large rectangular baking dish.
Divide the bean mixture between the six tortillas and fold up into parcels. Place them side by side in a line in the baking dish. Spoon over the remaining tomato sauce, covering as much of the tortillas as possible.
Bake for 20 minutes, or until the tortillas have just started to become crisp.
Meanwhile, make a rough guacamole by mashing the avocados together with lime juice and sea salt to taste.
To serve, spoon the guacamole in a line down the middle of the enchiladas, then sprinkle the chopped red onion over the guacamole
The black bean filling can be made in advance and either frozen or stored in the fridge for up to 3 days.