Black bean enchiladas with salsa verde

Name: Black bean enchiladas with salsa verde | Asda Good Living
Total time: 1 h 10 min
Yield: 6
Cuisine: Mexican
Ingredients: ¼ red onion diced, to serve; 2tbsp reduced-fat soured cream, loosened with a little water, to serve; fresh coriander, to serve; red chillies, sliced, to serve; 2 garlic cloves, crushed; 90g fresh coriander, stalks and leaves chopped; 90g fresh mint, leaves chopped; 30g fresh basil, stalks and leaves chopped; 3tbsp capers, rinsed and chopped; 2tbsp Dijon mustard; 150ml extra-virgin olive oil; 2tbsp red wine vinegar; 2 medium sweet potatoes (about 600g), sliced lengthways; 400g tin black beans; 50g Applewood Smoked Flavoured Cheddar Cheese; 50g reduced-fat feta cheese, crumbled; 1 red chilli, chopped; 2 garlic cloves, crushed; 1 lime, juice only; ½tsp ground cumin; ½tsp chilli powder; 6 wholemeal tortillas

Get the gang round because this dish was made for sharing.

By Asda Good Living,24th January 2023

Cook: 1 Hour 10 Mins

Serves: 6

Price: £1.25 per serving

Nutritional Information

Each 246g serving contains

Energy
5899kj
573kcal

29%

Fat
32.7g

High
47%

Saturates
7.4g

High
37%

Sugars
13.5g

Med
15%

Salt
1.77g

Med
30%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2398kj/573kcal

Ingredients

¼ red onion diced, to serve

2tbsp reduced-fat soured cream, loosened with a little water, to serve

fresh coriander, to serve

red chillies, sliced, to serve

2 garlic cloves, crushed

90g fresh coriander, stalks and leaves chopped

90g fresh mint, leaves chopped

30g fresh basil, stalks and leaves chopped

3tbsp capers, rinsed and chopped

2tbsp Dijon mustard

150ml extra-virgin olive oil

2tbsp red wine vinegar

2 medium sweet potatoes (about 600g), sliced lengthways

400g tin black beans

50g Applewood Smoked Flavoured Cheddar Cheese

50g reduced-fat feta cheese, crumbled

1 red chilli, chopped

2 garlic cloves, crushed

1 lime, juice only

½tsp ground cumin

½tsp chilli powder

6 wholemeal tortillas

Method

For the salsa verde, add the garlic, chopped herbs and capers to a bowl and season with salt and black pepper. Add the mustard, olive oil and vinegar and taste, adjusting with a little more vinegar if needed. It should taste fresh with a balance of sharpness. Set aside.

Preheat the oven to 200ºC/180ºC fan/ gas 6. Place the sweet potatoes on a baking tray and cook for 30–35 mins or until soft in the middle.

Place two-thirds of the salsa verde into a large baking dish to lightly cover the bottom. Mix the remaining ingredients for the enchiladas, except the tortillas, in a mixing bowl and set aside.

Once the sweet potatoes are cooked, allow them to cool slightly then scoop out the inside with a spoon and add this to the bowl. Mix thoroughly and season with salt and plenty of black pepper.

To assemble enchiladas, warm the tortillas for a few seconds in the microwave (don’t let them go hard) or in a low oven. In each one place 2tbsp of filling down the middle. Bring each side up to wrap the filling, then place on top of the salsa verde in your baking dish, seam-side down. Repeat for all tortillas.

Top with the remaining salsa verde. Bake for 25–35 mins until the sauce is bubbling. Top with the chopped red onion, soured cream, fresh coriander leaves and some sliced red chilli.