bean enchiladas

Mains // 4 servings

6-7 tortillas (Size 8 inch/22cm or ~40g per wrap)

Grated cheese (For sprinkling on top)

Enchilada Sauce

Splash oil

1 tablespoon Mexican spice mix (See ingredients below)

2 tablespoons tomato paste

3 tablespoons flour (Wheat flour, plain flour and gluten-free flour blends all work!)

2 cups vegetable broth

Pinch of salt

Pinch of cinnamon (optional but recommended)

1 teaspoon apple cider vinegar (Or another vinegar type or lemon juice)

Mexican spice mix

Scant 1/2 tablespoon ground paprika

Scant 1/2 tablespoon dried oregano

1/4 teaspoon ground cumin

Scant 1/8 teaspoon ground chili

Preheat the oven to 200C fan bake.

Make the Bean mix as per its recipe instructions. Once it is simmering, start on the Enchilada sauce. Remember to give the beans a stir every now and then.

Enchilada sauce

Start by heating oil in a medium pot. Meanwhile prepare Mexican spice mix (mix all spices together), and vegetable broth as per packet instructions.

Once oil has warmed add 1 tablespoon of the Mexican spice mix (save any extra for later to adjust the spice level to your liking) and cook for 30 seconds.

Then add tomato paste and mix. Add some of the broth if it’s too dry.

Add some of the flour and some of the broth and mix until smooth. Repeat until all the flour and broth have been added.

Next add the salt and cinnamon and stir. Simmer the sauce until it thickens slightly.

Once thickened add the apple cider vinegar. Taste and add more Mexican spice mix if you would like it spicier. Next assemble the enchiladas!

To assemble the enchiladas

Lightly grease a baking dish (20cm x 30cm or 2 square dishes) with oil. Pour a quarter cup or so 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 snugly wrap the left side over and then the right, to make a wrap.

Place it seam side down at one end of your pan. Repeat with remaining tortillas and filling. (There should be enough filling for 6 tortillas, but there might be a little bit left over which you can either add to the 6th tortilla or make a 7th with it).

Drizzle the enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare.

Sprinkle grated cheese evenly over the enchiladas. Bake, uncovered, on the middle rack for 20 minutes.

If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbly.