- 2 cans black beans, rinsed and drained
- 1 onion*, finely diced and divided
- 1 courgette*, grated or thinly chopped
- 1 carrot*, grated
- 2 cobs corn *, kernels removed
- 2 capsicums*, diced or sliced
- 10 pack tortillas
- 400g canned diced tomatoes
- 300g cheese*, grated
Tomato and avocado salsa
- 2 tomatoes, diced
- 2 avocados, diced
- Juice and zest of one lemon
- Salt and pepper, to taste
- Heat oven to 210C bake or 190C fan bake. Grease a large baking dish.
- Combine black beans, half the diced onions, courgette, carrot, corn kernels, and capsicums in a large bowl.
- Fill the middle of each tortilla with the bean and veggie mixture and roll into a log, place in the baking dish with the folded side down. Continue this process until all the tortillas are filled.
- Pour the diced tomatoes over the rolled tortillas and spread around using the back of a spoon. Evenly scatter grated cheese and bake for 15-25 minutes until cooked through and the cheese has completely melted.
- While the enchiladas are baking, combine diced tomatoes, avocados, remaining onion, and lemon juice and zest in a bowl. Mix, test taste and add salt and pepper as desired.
- Place baking dish at the middle of the table and serve with the tomato and avocado salsa.
Add the fresh tomatoes into the bean and veggie mix to cook if your family does not like raw tomatoes and turn the avocado into guacamole instead by roughly mashing the avocado and mixing through the diced onion and lemon. This is nice with a dollop of sour cream too!
You can swap out the black beans for cooked firm tofu chunks, chickpeas, cooked chicken, leftover roast or BBQ meat. You can add diced red onion onto the salsa if you like, and fresh coriander if you have that too.
Heat thoroughly and eat for lunch the next day.