Black Bean and Sweetcorn Enchiladas
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Ingredients
- 400 g tinned black beans
- 200 g sweetcorn, tinned and drained
- 1 onion, diced
- 2 garlic cloves
- 1 tsp chilli powder
- 1 tsp ground cumin
- 400 g mild enchilada sauce
- 8 corn tortillas
- 150 g grated cheddar cheese
Nutrition (per serving)
- Calories
- 522 kcal
- Protein
- 23.7 g
- Carbohydrate
- 58.1 g
- of which sugars
- 9.2 g
- Fat
- 18.4 g
- of which saturates
- 9 g
- Fibre
- 13.9 g
- Salt
- 3.06 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Heat a little oil in a pan and cook the onion and garlic cloves for 5-6 minutes until softened, then stir in the chilli powder, ground cumin, black beans and sweetcorn.
- 3
Spoon a third of the mild enchilada sauce through the bean mixture.
- 4
Divide the mixture between the corn tortillas, roll up and place seam-down in a baking dish.
- 5
Pour over the remaining enchilada sauce, scatter with the grated cheddar cheese, and bake for 20 minutes until bubbling.
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