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Butter bean enchiladas

Name: Butter bean enchiladas
Cook time: 25 min
Yield: 1

with tomatillo salsa and pickled onions

Ready in around 25 mins

RECIPE FACT:

Tomatillos have a fruity, tart and slightly herbal flavour, they can be eaten raw or cooked and are a staple in Mexican cuisine.

Nutritional Info:

Energy: 2785kj (666Kcal)
Protein: 25g
Carbohydrate: 83g
Fat: 20g
Contains: Gluten, Soy, Milk

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake).
1. TO PICKLE THE ONIONS:

Using half the red onion, peel and finely slice, place in a bowl with the lime pickle liquor. Toss to combine and set aside.
2. TO PREPARE THE ENCHILADAS:

Slice the silverbeet into ½ cm strips discarding the stalk. Place the butter beans into a sieve, rinse under cold running water and drain well. Place a non-stick frying pan over a medium-high heat and drizzle with oil. Once hot add the butter beans, season with salt, and mash slightly using a fork. Add the silverbeet and cook for 1-2 mins. Open the tomatillo salsa and stir with a spoon, pour in half the salsa and cook for a further 1-2 mins then remove from the heat.
3. TO COOK THE ENCHILADAS:

Line an oven tray with baking paper. Place 1-2 spoonful’s of the butter bean mix onto one side of each wholemeal tortilla. Fold in half and place onto the tray. Repeat until all the tortillas are filled. Spoon the remaining tomatillo sauce on top and sprinkle with the oregano cheese blend. Bake in the oven for 10-12 mins until cheese is melted.
4. TO PREPARE THE CHARRED CORN SALAD:

Wipe out the pan, drizzle with oil and place back over a medium-high heat. Once hot, add the corn and cook for 4-5 mins stirring occasionally to create a char. Add the corn to a salad bowl and allow to cool slightly before adding the baby leaves.
TO SERVE:

Place tomatillo butter bean enchiladas onto a plate and top with pickled onions. Serve with remaining onions and charred corn salad on the side drizzled with remaining lime pickle liquor.