Black bean enchiladas

Black bean enchiladas

4.6 314 évaluation

Prép. 30min

Total 1h 20min

8 portions

Ingrédients

Ranchero sauce

fresh coriander (approx. 25 g), leaves, stalks and roots, cut into thirds
1 bunch
jalapeño chilli trimmed, deseeded and cut into halves (optional)
1
garlic clove
1
brown onion cut into quarters
100 g
green capsicum cut into quarters
100 g
olive oil
2 tsp
ground cumin
1 tsp
ground coriander
½ tsp
ground cayenne pepper
½ tsp
ground black pepper
½ tsp
salt
¼ tsp
Vegetable stock paste (see Tips)
½ tsp
tomato passata
350 g
water
150 g
lime juice
2 tsp

Filling

olive oil for greasing
cheddar cheese cut into pieces (approx. 2 cm)
60 g
avocados flesh only
2
lime juice
2 tsp
brown onion cut into quarters
100 g
garlic cloves
2
canned black beans rinsed and drained (approx. 460 g after draining)
800 g
ground cumin
¼ tsp
green capsicum cut into cubes (approx. 5 mm)
100 g
frozen corn kernels
200 g
salt
¼ tsp
tortillas
8

Niveau

facile

Infos nut. par 1 portion

Sodium 835.3 mg

Protides 12.4 g

Calories 1586.6 kJ / 377.8 kcal

Lipides 17.6 g

Fibre 9.8 g

Graisses saturées 3.6 g

Glucides 38.3 g

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Également présenté dans

Eat Well 102 Recettes
Australie et Nouvelle-Zélande

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