Veggie Black Bean Enchiladas | Jamie Oliver

I don’t have access to specific recipes from Jamie Oliver’s cookbooks, but I can certainly provide you with a general recipe for Veggie Black Bean Enchiladas that you might find delicious. Remember, cooking is all about experimentation and personal taste, so feel free to adjust the ingredients and quantities to your liking. Here’s a basic recipe:

Ingredients:

Filling:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1 cup shredded cheese (cheddar, Monterrey Jack, or a blend)
• Fresh cilantro, chopped (for garnish)

Enchilada Sauce:

• 2 cups tomato sauce or enchilada sauce (store-bought or homemade)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste

Assembly:

• 8 small flour tortillas
• Olive oil (for cooking)

Instructions to Cook Veggie Black Bean Enchiladas

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat a bit of olive oil over medium heat. Add the diced red onion and cook until translucent.
3. Add the diced red bell pepper and corn kernels to the skillet. Sauté for a few minutes until the vegetables start to soften.
4. Stir in the minced garlic, ground cumin, and chili powder. Cook for another minute or so until the spices become fragrant.
5. Add the drained black beans to the skillet. Stir well to combine all the ingredients. Season with salt and pepper to taste. Cook for a few more minutes until everything is heated through. Remove from heat.
6. In a separate bowl, mix together the enchilada sauce, ground cumin, chili powder, salt, and pepper.
7. Take a flour tortilla and spoon a portion of the veggie and black bean mixture onto the center. Sprinkle some shredded cheese over the filling. Roll up the tortilla tightly and place it seam-side down in a baking dish.
8. Repeat this process with the remaining tortillas, filling, and cheese.
9. Pour the enchilada sauce over the rolled tortillas, making sure they are evenly coated.
10. Sprinkle additional shredded cheese on top of the sauce.
11. Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
12. Once cooked, remove from the oven and let the enchiladas cool slightly before serving.
13. Garnish with freshly chopped cilantro before serving.

These Veggie Black Bean Enchiladas are a flavorful and satisfying dish. You can serve them with sour cream, salsa, guacamole, or your favorite side salad. Enjoy!