Here’s our latest contribution to meatless Monday. These enchiladas are quick and easy as well as full of healthy veggies and high in soluble fibre to help keep you feeling full for longer. If you’re a spicy food fan, feel free to ramp to chilli up to suit your taste!
These enchiladas are a great option for small children as a way to introduce them to beans if you keep the spices to a minimum. For other similar options to introduce children to beans check out our other bean recipes.
- 1 drained tin of butter beans smashed with a potato masher
- 2 tbsp olive oil
- 500g seived passata
- 1 red pepper finely sliced
- 1 white onion finely sliced
- 2 fresh tomatoes chopped small
- 2 cloves garlic finely chopped
- 1 finely chopped chilli
- 1 tbsp tomato puree
- 150g fresh or frozen (defrosted) spinach
- 1 mug full of frozen peas
- 6 soft tortilla
- grated cheese of you choice to cover the top of the dish (mozzarella or cheddar are our favourites)
- 1 tsp ground cumin
- 1 tsp gound corriander
- 1 tsp smoked paprika
- salt and pepper to season
- shallow oven proof dish
- Heat 1 tablespoon of the oil in a heavy bottomed saucepan and add the onion. Cook until beginning to soften.
- Add the garlic and the passata and cook until simmering. Place to one side.
- In a new saucepan heat the other tablespoon of oil, add the red peppers and cook untill beginning to soften.
- Add the smashed beans, chilli, spices, fresh tomotoes, tomato puree, frozen peas, spinach, salt and pepper and cook until the spinach is wilted and the mixture is heated through.
- Divide the mixture evenly between the tortillas, roll into tubes and place in the dish seam side down.
- Pour over the tomato sauce from the first saucepan, grind on some black pepper and top evenly with the grated cheese.
- Bake in medium oven for 30-40 minutes until the cheese is beginning to crisp and the tomato sauce is bubbling.