Black bean and broccolini enchiladas

Name: Black bean and broccolini enchiladas
SKU: RecipeM_4_W263
Price: 1.00 NZD
Rating: 4.00 (5 reviews)

with cos wedges and tomatillo salsa

Ready in around 25 mins

RECIPE FACT:

Tomatillos are small fruits that have a husk. They resemble tomatoes and are a staple in Mexican cuisine.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

PREHEAT THE OVE TO 210⁰C (FAN BAKE). BOIL THE KETTLE.
1. TO PREPARE THE VEGETABLES:

Cut the broccolini into small bite sized pieces. Place boiling water from the kettle into a pot with some salt and bring up the boil over a high heat. Once boiling add the broccolini and cook for 2-3 mins. Drain well into a colander. Slice the roasted red capsicum into 1 cm strips. Slice the baby cos in half and then into quarters to create wedges. Roughly chop the coriander.
2. TO COOK THE ENCHILADAS:

Spray a baking dish with oil. Pour a third of the enchilada sauce into the bottom of the dish. Place the black beans, sliced capsicum and 2 tbsps of the enchilada sauce into a bowl. Add a third of the cumin cheese blend to the bean mix, season with salt and mix well to combine. Spoon 2-3 spoonfuls of the bean mix onto one side of the whole wheat tortilla, add a few pieces of the broccolini, fold in half and place into the baking dish. Repeat until all the tortillas are filled. Pour the remaining sauce and cheese over the enchiladas and place in the oven for 10-12 mins until cheese is golden and melted.
TO SERVE:

Spoon enchiladas onto plates. Serve with cos wedges on the side drizzled with tomatillo salsa and sprinkle with chopped coriander.