Black bean enchilada bake

Method

1. Heat the oven to 200°C (180°C fan) and brush a baking dish or deep tray, about 30 x 20 cm, with the olive oil. Drain and rinse the black beans and drain the sweetcorn.
2. Peel and finely chop the red onion. Deseed and finely dice the red pepper.
3. In a bowl, mix the beans, 0.5 tin of sweetcorn, the onion and the pepper with the cumin, half the smoked paprika and a pinch of salt. Mash a few of the beans with the back of a fork so the filling holds together.
4. Stir the passata with the rest of the paprika, the juice of half the lime and a pinch of salt.
5. Spread a few spoonfuls of the passata over the base of the tray. Divide the filling between the 4 tortillas, roll them up tightly and lay them seam-side down in the tray.
6. Pour the rest of the passata over the top and spread it to cover the tortillas. Grate or crumble the vegan mozzarella over the top.
7. Bake for 25 minutes, until the sauce is bubbling and the cheese has melted and browned in places. Roughly chop the coriander and cut the remaining lime into wedges. Serve scattered with coriander, with the lime wedges on the side.

Tip Warm the tortillas for a few seconds in a microwave or dry pan before rolling and they will not crack.

Photo made with AI.

From Nosha · nosha.app