Makes 12 large enchiladas
Time: Let’s be honest, these take a while
Who doesn’t love enchiladas? I basically love everything that involves rolling filling up in some kind of carbohydrate, smothering it with cheese and baking it. These enchiladas involve making a scrumptious, spicy black bean filling, rolling it up in large corn tortillas, spreading with delicious home made smoky-chocolatey-spicy enchilada sauce, piling on gooey, stretchy cashew cheese melt and then topping with fresh herbs and jalapeños. Does it get any better?
I know there is quite a bit of work involved in these the first time you make them, but the recipe for my enchilada sauce makes a ton, which you can freeze in smaller portions for future use. The filling also makes enough for several meals, so you can store half of that in the freezer for quick weeknight enchiladas another day.
I serve these with my arroz verde and some refreshing Mexican slaw for an outstanding meal.
1 large brown onion, finely chopped
5 large cloves garlic, finely chopped
1 zucchini (on the larger size), diced into 1cm cubes
1 red capsicum
1 green capsicum
600g (approx) sweet potato, diced into 2cm cubes
1 400g tin diced tomatoes
4 tins black beans, drained and rinsed
2 dried ancho chillies
1 dried pasilla chilli
2 chipotle chillies in adobo sauce
1 cup vegetable sauce
1 tsp ground cumin
Salt to taste
Olive oil for cooking
1/2 to 3/4 cup enchilada sauce
12 large soft corn tortillas
2 1/2 cups cashew cheese melt (or more, put as much as you like, I’m not the cheese police)
Handful fresh parsley or coriander, chopped
A few jarred jalapeño chillies
1. Remove the stems from the ancho and pasilla chillies. Shake as many seeds out as you can. Place into a bowl and cover with boiling water for 30 minutes until soft. Drain and chop finely
2. Wash the red and green capsicums and remove the stems and seeds. Flatten them out and place on some foil under a hot grill/broiler, skin side up, until the skins are blacked. Set aside
3. Place the sweet potato onto a baking dish with a drizzle of olive oil (around a teaspoon) and bake at 200C for around 30 minutes, until soft
4. Meanwhile, heat a couple of tablespoons of olive oil in a large frying pan over low heat. Add the onions and cook until starting to brown. Add the zucchini and cook until browned. Add the garlic and cook another minute. Add the beans, tomatoes, chipotle chillies, pasilla and ancho chillies, cumin and stock and mix well. Cook over medium heat, stirring often to avoid sticking, until thick, approx 15-20 minutes (see photo below).
5. Peel the capsicums and slice thinly. Stir the capsicums and sweet potatoes through the black bean mixture.
6. Place around half a cup of filling down the middle of each tortilla. The filling should not be wider than a third of the tortilla, so adjust the quantity if your tortillas are larger or smaller. Roll up the tortillas and place into a large rectangular baking dish side by side, seam side down. You will need two large baking dishes if you are making all 12 (my photo only has 4 enchiladas in it). Spread with the enchilada sauce and top with the cashew cheese. Bake in a 180C oven for 20 mins, until hot and the cheese is bubbling and slightly browned.
Serve with arroz verde.