Black Bean Chilli Enchiladas Topped With Cashew Cheese Sauce & A Zingy Cherry Tomato Salsa
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out an ovenproof dish or roasting tray sized to snugly fit the number of enchiladas (2 for a 2-person portion and double the size for a 4-person portion).
STEP 2
Drain the black beans and add them to a mixing bowl along with the enchilada sauce to make the enchilada filling mixture.
Add a few tablespoonfuls of the mixture to the bottom of the ovenproof dish or roasting tray and spread evenly to create a shallow layer of sauce. Divide the remaining mixture between the flour tortillas, wrap them, and place them on top of the sauce.
Pour the cashew cheese sauce all over the enchiladas. Bake in the oven for 15ā20 minutes, or until the cheese sauce and tortillas have firmed up and turned golden. Check that the enchiladas are piping hot in the centre before serving.
STEP 3
In the meantime, finely dice the red onion and cut the cherry tomatoes into quarters. Place them in a small bowl and toss with a little extra virgin olive oil, sea salt, and a squeeze of half a freshĀ lime to taste. This is your cherry tomato salsa. Pick the coriander leaves and roughly chop them for garnish.
STEP 4
Once cooked, remove the enchiladas from the oven. Spoon over the cherry tomato salsa, scatter over the fresh coriander, and squeeze over the remaining lime juice.
Divide between serving plates and enjoy!
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Black Bean Chilli Enchiladas Topped With Cashew Cheese Sauce & A Zingy Cherry Tomato Salsa
Black Bean Chilli Enchiladas Topped With Cashew Cheese Sauce & A Zingy Cherry Tomato Salsa
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out an ovenproof dish or roasting tray sized to snugly fit the number of enchiladas (2 for a 2-person portion and double the size for a 4-person portion).
STEP 2
Drain the black beans and add them to a mixing bowl along with the enchilada sauce to make the enchilada filling mixture.
Add a few tablespoonfuls of the mixture to the bottom of the ovenproof dish or roasting tray and spread evenly to create a shallow layer of sauce. Divide the remaining mixture between the flour tortillas, wrap them, and place them on top of the sauce.
Pour the cashew cheese sauce all over the enchiladas. Bake in the oven for 15ā20 minutes, or until the cheese sauce and tortillas have firmed up and turned golden. Check that the enchiladas are piping hot in the centre before serving.
STEP 3
In the meantime, finely dice the red onion and cut the cherry tomatoes into quarters. Place them in a small bowl and toss with a little extra virgin olive oil, sea salt, and a squeeze of half a freshĀ lime to taste. This is your cherry tomato salsa. Pick the coriander leaves and roughly chop them for garnish.
STEP 4
Once cooked, remove the enchiladas from the oven. Spoon over the cherry tomato salsa, scatter over the fresh coriander, and squeeze over the remaining lime juice.
Divide between serving plates and enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out an ovenproof dish or roasting tray sized to snugly fit the number of enchiladas (2 for a 2-person portion and double the size for a 4-person portion).
STEP 2
Drain the black beans and add them to a mixing bowl along with the enchilada sauce to make the enchilada filling mixture.
Add a few tablespoonfuls of the mixture to the bottom of the ovenproof dish or roasting tray and spread evenly to create a shallow layer of sauce. Divide the remaining mixture between the flour tortillas, wrap them, and place them on top of the sauce.
Pour the cashew cheese sauce all over the enchiladas. Bake in the oven for 15ā20 minutes, or until the cheese sauce and tortillas have firmed up and turned golden. Check that the enchiladas are piping hot in the centre before serving.
STEP 3
In the meantime, finely dice the red onion and cut the cherry tomatoes into quarters. Place them in a small bowl and toss with a little extra virgin olive oil, sea salt, and a squeeze of half a freshĀ lime to taste. This is your cherry tomato salsa. Pick the coriander leaves and roughly chop them for garnish.
STEP 4
Once cooked, remove the enchiladas from the oven. Spoon over the cherry tomato salsa, scatter over the fresh coriander, and squeeze over the remaining lime juice.
Divide between serving plates and enjoy!
