- Switch up the cheese you choose – Cheddar works well, if that’s what you’ve got in the fridge.
- Feel free to use frozen or tinned sweetcorn, instead of fresh, if you prefer.
45 mins
Not Too Tricky
serves 4
About the recipe
Looking for midweek inspiration? Give my expression of a beautiful Mexican-inspired veggie enchilada a try – it’s crisp and spicy, but also fresh and zingy. Plus, it’s a great way to get veg into your life. It’s just the kind of thing my kids go nuts for, and with it being a one-pan wonder, the clear up is super-speedy, too – big smiles all round!
Ingredients
2 red peppers
2 fresh red chillies
8 spring onions
400g ripe tomatoes
2 cloves of garlic
olive oil
1 bunch of fresh coriander (30g)
2 limes
2 x 400g tins of black beans
chipotle chilli sauce
50g feta cheese
8 corn or flour tortillas
2 large or 4 small corn on the cob
extra virgin olive oil
natural yoghurt or soured cream, to serve
Top Tip
This recipe also works well with wholemeal tortillas for extra fibre.
Method
- Preheat the oven to 180ºC/350ºF/gas 4.
- Halve, deseed and remove the stalks from 2 red peppers and 2 fresh red chillies.
- Blacken and char 6 spring onions, 400g of tomatoes, the peppers, chillies, and 2 cloves of garlic in a large dry ovenproof non-stick pan (or directly over the flame of a gas hob) on a high heat – you may need to work in batches.
- Peel away any really blackened bits of vegetable skin, removing any tough skins or stalks, as necessary, and place in a blender with 1 tablespoon of olive oil and the stalks from 1 bunch of fresh coriander (30g), reserving the leaves.
- Add a good splash of water, then finely grate in the zest of 2 limes and squeeze in the juice of 1½, then blitz until smooth. Season to taste.
- To make the filling, drain 2 x 400g tins of black beans and place in a bowl, season with sea salt and black pepper, then add a few shakes of chipotle chilli sauce, to taste.
- Crumble in 25g of feta cheese and add 1 splash of olive oil, then roughly mash half the beans and stir back through so you get a mixture of textures. Tear in half the reserved coriander leaves and stir through.
- Pour half the sauce into your pan and place over a medium-low heat.
- Divide the filling between 8 tortillas, then roll up into thin cigars, placing into the pan as you go.
- Pour over the remaining sauce and crumble over the remaining 25g of feta, then bake for 25 to 30 minutes, or until golden and bubbling.
- To make a quick sweetcorn salsa, char 2 large or 4 small corn on the cob directly over the flame of a gas hob (or in a dry pan) on a medium heat for a few minutes, turning regularly, then slice off the corn kernels and place into a bowl.
- Drizzle over 1 tablespoon of extra virgin olive oil and squeeze over the juice from the remaining ½ a lime.
- Chop 2 spring onions and most of the remaining coriander leaves, stir through the salsa, then season to taste with salt, pepper and chipotle chilli sauce.
- Serve straight from the oven, scattered with the remaining coriander leaves, and with a spoonful of sweetcorn salsa and a dollop of yoghurt or soured cream. Nice served with cold lager or tequila!
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