Mushroom & black bean enchiladas
Roll up tortillas with veggies and beans, top with cheese then bake for this simple midweek Mexican supper
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 45 mins
- Cook the onion in a little olive oil until softened. Add the mushrooms and cook until browned and softened. Add the chipotle paste and cook for a minute. Tip in the tomatoes, season well, and cook until the tomatoes break down a little. Stir in the beans and take off the heat.
- Heat the oven to 200C/fan 180C/gas 6. Divide the mixture between the tortillas, and roll up. Put in an oiled baking dish, join side down and spread the crème fraîche over the top. Scatter over the cheese then cook for 25-30 minutes until bubbling and golden on top.
PER SERVING
869 kcalories, protein 42.2g, carbohydrate 91.3g, fat 37.6 g, saturated fat 18.3g, fibre 17.3g, salt 2.1 g
Recipe from olive magazine, January 2012.
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Ingredients
- 1 onion , chopped
- olive oil
- 200g chestnut mushrooms , sliced
- 2 tbsp chipotle paste (or use 2 tsp smoked paprika and 1 tsp mild chilli powder)
- 4 tomatoes , roughly chopped
- 1 x 400g tin black beans
- 4 flour tortillas
- 100g half-fat crème fraîche
- 75g mature cheddar , grated
- green salad , to serve
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 45 mins
Ingredients
- 1 onion , chopped
- olive oil
- 200g chestnut mushrooms , sliced
- 2 tbsp chipotle paste (or use 2 tsp smoked paprika and 1 tsp mild chilli powder)
- 4 tomatoes , roughly chopped
- 1 x 400g tin black beans
- 4 flour tortillas
- 100g half-fat crème fraîche
- 75g mature cheddar , grated
- green salad , to serve
PER SERVING
869 kcalories, protein 42.2g, carbohydrate 91.3g, fat 37.6 g, saturated fat 18.3g, fibre 17.3g, salt 2.1 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
