Today, we have a tasty take on a favourite Mexican meal. Our vegetable and black bean enchiladas are perfect for those who want to enjoy all the flavours without the meat. Eating ‘meat free’ one day a week can have health benefits as well as being great on the ol’ wallet.

This recipe is packed with healthy ingredients, including vegetables, black beans and wholemeal flour tortillas. The enchiladas are then smothered in a homemade tomato sauce and topped with cheese. They're baked in the oven until hot and bubbly, making them the perfect comfort food.

So, if you're looking for a hearty yet healthy meal, give our vegetable and black bean enchiladas a try.



Ingredients:

- 1 tablespoon olive oil
- 1 red onion, diced
- 1 red capsicum, diced
- 1 green capsicum, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chilli powder
- 1 can (400g) black beans, drained and rinsed
- 8 wholemeal flour tortillas
- 1 batch homemade tomato sauce (see below)
- 1 cup grated cheese

For the tomato sauce:

- 1 tablespoon olive oil
- 1 red onion, diced
- 2 cloves garlic, minced
- 1 can (400g) diced tomatoes
- 1 teaspoon chilli powder
- 1 teaspoon ground cumin
- Salt and pepper, to taste



Instructions (enchiladas):

1. Preheat the oven to 200 degrees Celsius.

2. In a large frypan, heat the olive oil over medium heat. Add the onion, capsicum and garlic, and cook until softened. Stir in the cumin and chilli powder, then add the (strained) black beans. Commence preparing the homemade tomato sauce (instructions below).

3. Warm the tortillas in the oven for a few minutes.

4. Assemble the enchiladas by spooning the bean mixture into the centre of each tortilla, then rolling them up.

5. Spread the tomato sauce over the enchiladas, then sprinkle with cheese.

6. Bake in the oven for 15-20 minutes, or until the cheese is melted and bubbly.



Instructions (homemade tomato sauce):

1. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.

2. Add the diced tomatoes, chilli powder and cumin. Season with salt and pepper, then bring to a simmer. Cook for 10 minutes, or until thickened.

Enjoy!

What do you think members? I (April) am a huge fan of veggie enchiladas so I just had to share my favourite recipe with you all. Are you interested in the benefits of a ‘meat-free Monday’? We’d love to hear if you give this recipe a go!