Vegetarian Enchiladas

This week I wanted to share my latest recipe. I am a person who is always craving Mexican food and looking for a way to enjoy it without sacrificing my healthy diet. So this week I wanted to share this vegetarian enchilada recipe that I've discovered. I promise you, you won't miss the meat that isn't in this recipe.

This recipe has black beans, paired with wholegrain tortilla wraps to replace the meat protein. It also contains avocados, which increase satiety (meaning they keep your fuller for longer).

But without further ado, here is my recipe.

Vegetarian Enchiladas

8 portions

Ingredients:

• 1 bunch of fresh coriander chopped finely

• 1 jalapeno chilli

• 1 garlic clove

• half a brown onion

• half a green capsium

• 1 tbsp olive oil

• 1 tsp cumin

• 1/2 tsp ground coriander

• 1/2 tsp cayenne pepper

• 1 reduced sodium vegetable stock cube

• 350g tomato passata

• 150g water

• 2 tsp lime juice

Filling:

• 1/4 cup cheddar cheese grated (to make vegan replace with cashew cheese)

• 2 avocados

• 2 tsp lime juice

• half a brown onion

• 2 garlic cloves

• 2 cans of black beans rinsed and drained

• 1/4 tsp ground cumin

• 200g frozen corn kernels

• 8 wholemeal tortillas or wraps

Method:

1. Preheat oven to 190C.

2. Grease a ceramic baking dish 23 x 31 cm.

3. Dice jalapeno, half of green capsicum, half of onion and garlic.

4. Heat 1 tbsp oil in saucepan on medium heat, add jalapeno, onion, capsicum and garlic and cook for 4 minutes.

5. Add 1 tsp cumin,1/2 tsp ground coriander, 1/2 tsp cayenne pepper and cook for a further minute.

6. Add stock cube, passata and water, bring to the boil an simmer for 15 minutes, until starts to thicken.

7. Add coriander and lime juice and mix well.

8. Set aside until needed.

9. Scoop out avocado and mash together with remaining lime juice.

10. Place remaining half an onion, garlic cloves, black beans, cumin, one tablespoon of cheese and 1/2 cup of tomato sauce into blender and blend until smooth. (If wanting to skip this step you can replace black beans with refried beans and dice the vegetables - just be aware of the sodium content).

11. Add diced half of capsicum and corn and mix together well.

12. To make tortillas (heat wraps if necessary to make more pliable) take a wholemeal wrap, add 3 tablespoons of bean mixture down the middle, top with 1-2 teaspoons of avocado mixture, roll up and place seam side down in dish. Repeat with remaining tortillas.

13. Pour remaining tomato sauce over tortillas when done and smooth around enchiladas. Sprinkle with remaining cheese and bake for 25 minutes.

14. Allow to cool slightly before serving. Enjoy!