- Extra virgin olive oil
- 1 carrot, peeled and grated
- 1 courgette, grated
- 2 Tbsp Mexican seasoning
- 1x 400g tin black beans, drained
- 1x 400g tin kidney beans, drained
- 510g Pams classic tomato pasta sauce
- 7-8 tortillas or wraps of your choice
- 1 cup grated cheese
- Coriander, sliced spring onion and sour cream to serve
- Preheat your oven to 180 degrees celsius fan bake. Place a heavy based frying pan over a medium heat with a generous drizzle of oil. Once hot, saute the carrot and courgette for 4-5 minutes.
- Add the Mexican seasoning to the pan, along with the drained beans. Stir to combine, then add half of the pasta sauce and bring to a simmer. Cook while stirring for 5-7 minutes or until the vegetables are tender. Season with salt and pepper if required and set aside to cool slightly.
- Spread a few spoonfuls of the remaining pasta sauce into the base of a baking dish, then warm the tortillas in the microwave for 20-30 seconds to make them more pliable.
- One at a time, lay a tortilla on a board and spoon the bean mixture down the centre. Nestle the enchiladas into the baking dish, seam side down, and repeat with the remaining tortillas.
- Spoon the remaining pasta sauce and bean mixture (if there’s any remaining) over the surface of the enchiladas, then top with the grated cheese. Cover and bake for 20-25 minutes or until the cheese has melted and the enchiladas are bubbling. Garnish with coriander and spring onion, then serve with sour cream and enjoy.
TOP TIP: For a quick weeknight dinner option, make a double batch of enchiladas and freeze the pre-baked enchiladas once cooled. Bake for an additional 10-15 minutes from frozen or until hot in the center!