![Black bean enchiladas Black bean enchiladas](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/b08a489b-a6c8-4618-8598-6684ddd9793c/Derivates/3f90048e-ddaf-4f16-95be-f0973f5853b2.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Ranchero sauce
- 1 bunch fresh coriander (approx. 25 g), leaves, stalks and roots, cut into thirds
- 1 jalapeño chilli, trimmed, deseeded and cut into halves (optional)
- 1 garlic clove
- 100 g brown onion, cut into quarters
- 100 g green capsicum, cut into quarters
- 2 tsp olive oil
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground cayenne pepper
- ½ tsp ground black pepper
- ¼ tsp salt
- ½ tsp Vegetable stock paste (see Tips)
- 350 g tomato passata
- 150 g water
- 2 tsp lime juice
Filling
- olive oil, for greasing
- 60 g cheddar cheese, cut into pieces (approx. 2 cm)
- 2 avocados, flesh only
- 2 tsp lime juice
- 100 g brown onion, cut into quarters
- 2 garlic cloves
- 800 g canned black beans, rinsed and drained (approx. 460 g after draining)
- ¼ tsp ground cumin
- 100 g green capsicum, cut into cubes (approx. 5 mm)
- 200 g frozen corn kernels
- ¼ tsp salt
- 8 tortillas
- Nutrition
- per 1 portion
- Calories
- 1586.6 kJ / 377.8 kcal
- Protein
- 12.4 g
- Carbohydrates
- 38.3 g
- Fat
- 17.6 g
- Saturated Fat
- 3.6 g
- Fibre
- 9.8 g
- Sodium
- 835.3 mg
In Collections
Alternative recipes
Show allPizza Margherita
2h 10 min
Paneer makhani
45 min
Lentil purée (Moujadarra)
1 godz. 20 min
Pad see ew
30min
Vegetable lasagne
1h 35 min
Potato pancakes
45 min
Israeli couscous salad
1h
Rendang curry
30min
Chhole (chickpea curry)
35 min
Warm Mediterranean couscous salad
30min
Summer dahl
35 min
Biryani
1h 25 min