Baked Beans Enchiladas (Vegetarian)

Baked Beans Enchiladas

 

An enchilada is a corn tortilla Filled with array of ingredients, including cheese, beans, vegetables and meat, covered with a chilli pepper sauce. Originally from Mexico. I want to put my twist on them and bring them to England. I think my version is delicious and I hope you will too.

Serves 2- 4

Ingredients:

• 840g / 2 Tins of Baked Beans in tomato sauce
• 50g Spinach
• 200g sweetcorn (Frozen)
• 100g green Olives (cut in half)
• 300g Cheddar Cheese
• 1 tsp Oregano
• 1 tsp Paprika
• Salt and pepper to taste
• ½ - 1 tsp Chilli powder (depending on how hot you like it)
• 1tsp Garlic powder
• 1 Tbsp Tomato paste
• 1 Tbsp balsamic vinegar
• 1 Tbsp Olive oil
• 4 Tortilla Raps
• Few Chilli flakes and coriander leaves to garnish  

Method:

Preheat the oven to 180c/350f

Drain the tomato sauce from the beans in to a bowl and put to one side. In another large bowl mash 1 tin of beans then add the other tin of beans whole and fold in to the mixture.

Add olives, spinach, sweetcorn, 200g of the cheese, oregano, Paprika and salt & Pepper, give it all a good mix.

In the other bowl with tomato sauce add chilli powder, garlic powder, tomato paste, vinegar, and olive oil mix together

In an oven dish spread a thin layer of the sauce on the bottom, spread each tortilla with the sauce. Divide the bean mixture between the tortilla raps and roll them up place them in the oven dish spread remaining sauce over the raps and remaining cheese sprinkle with a few chilli flakes and coriander leaves.

Place in the oven for 25 – 30 minutes

Serve with salad and natural yogurt