Twin bean enchiladas with spinach, lime sour cream and pickled jalapeños

Cook time: 45 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Garlic
Couple
5 cloves
Family
7 cloves
Red onion
Couple
1
Family
2
Tomatoes
Couple
1 tin
Family
2 tins
Spinach
Couple
All
Family
All
Carrot
Couple
1
Family
2
Beans (black and kidney)
Couple
2 tins
Family
3 tins
Coriander*
Couple
Half
Family
Half
Tortillas
Couple
4
Family
6
Lime sour cream
Couple
1 pottle
Family
1 pottle
Pickled jalapeños
Couple
1 pottle
Family
1 pottle

Remember to reserve a little of the red onion. It adds a wonderful crunch to the top layer.

In this dish, we are making a tomato sauce first. Then we’ll prepare the bean filling, before rolling up the tortillas, and baking.

All that rain last week splashed up a lot of dirt on the coriander, give it a really good wash.

*Coriander is a shared ingredient. Use half for this dish.

Instructions

1

Mince all the garlic and separate into two piles.

Finely dice the red onion, and set a third of it aside to put on the top layer.

Peel and grate the carrot.

Preheat the oven to 180 degrees Celsius.

2

In a small pot with a little oil, sweat the red onion for a minute on medium heat before adding half the garlic and cook for another minute. Next add the tomatoes and grated carrot.

Rinse the tin with a little water and add that to the pot with a pinch of salt and sugar. Bring to a boil, then reduce the heat to a simmer.

3

Remove any root and a little of the stalk from the spinach, roughly chop and place in a large bowl of water so that any dirt sinks to the bottom.

Open and rinse the beans.

Remove the coriander leaves from the stalk and set aside. Finely chop the stalk and any root.

4

In a separate pot, sweat the remaining garlic in a little oil.

Add the beans, a few splashes of water, and a few teaspoons of the tomato sauce. Add the washed spinach, cover and cook until the spinach is wilted, about a minute.

Add the coriander stalks, mash with a fork or masher. (It doesn’t have to be a puree, but you want to break up a some of the beans.)

Taste and add salt, as needed.

5

Lay the tortillas on a flat surface and divide the bean mix evenly between them in a straight line down the middle. Tightly roll the tortillas.

6

Spread half of the tomato sauce on the bottom of a casserole dish, place the rolled enchiladas on top and cover with the remaining sauce.

Dollop on the sour cream and place in the oven. Bake for 15 minutes until the tortilla are just starting to brown.

7

Garnish with the reserved red onion, coriander leaves and pickled jalapeños.

Serve hot.



Join the movement

Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

Pause or cancel your plan at any time.