Veggie Bean Enchiladas:

Introduce

Chef :

Lubna’s Kitchen

Veggie Bean Enchiladas:

Veggie Bean Enchilada! Inspired by #myrestaurantrecipe Las Iguanas. The original dish is made with chicken, however, I have decided to put my own spin on the classic chicken enchilada. My dish brings the South American flavour of Mexico, right here into my own kitchen. This is definitely one of the restaurant dishes I miss the most. I first tried this dish upon a visit to Liverpool during a warm summers day with my family, where we enjoyed lunch at Las Iguanas. Not only does the dish have an exciting taste, but it also captures an exhilirating aroma. The dish has a real fusion of flavours, and it is no wonder the dish is massively popular in Mexico.

Ingredient

1 head

broccoli, cut into florets (2 cups)

red bell pepper, sliced (1 cup)

yellow bell pepper, sliced (1 cup)

onion, sliced (1 cup)

drizzle of olive oil

1 pinch

salt

-ounce can black beans, or butter beans rinsed and drained

2 cups

shredded Cheese

–3 cups enchilada sauce 👉 (my homemade enchilada sauce link below) 👇

–12 corn tortillas

Cooking instructions

* Step 1

Preheat oven to 180°C. Lightly grease a 13 by 9-inch pan with olive oil or cooking spray.

* Step 2

In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add the broccoli and both bell peppers, stir, and reduce heat to medium-low. Cover the skillet. Cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges.

* Step 3

Transfer the contents of the pan to a medium mixing bowl. Add the drained beans, 1/4 cup cheese and a drizzle of enchilada sauce (about 2 tablespoons). Season with 1/2 teaspoon salt and some freshly ground black pepper, to taste.

* Step 4

Assemble the enchiladas: Pour 1/4 cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread 1/2 cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam side down against the edge of your pan. Repeat with remaining tortillas and filling.

* Step 5

Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbly. 7. Remove from oven and let the enchiladas rest for 10 minutes (they’re super hot!). Before serving, sprinkle chopped cilantro & chilli Serve immediately.