Tex-Mex Veggie Enchiladas

1.

Prep

Dice red and green bell peppers and white onion finely. Mince 2 garlic cloves; roughly chop 2 for sauce. Drain and rinse black beans. Grate cheddar. 2.

Simmer

Blend chipotle chillies, crushed tomatoes, 2 roughly chopped garlic cloves, 0.5 tsp cumin, and 0.5 tsp salt until smooth. Heat 1 tbsp oil in a saucepan over medium heat, pour in sauce, and simmer 8 minutes until darkened and thickened, stirring occasionally. 3.

Saute

Heat remaining 1 tbsp oil in a skillet over medium-high heat. Add diced onion and peppers, cook 4-5 minutes until softened. Add minced garlic, 1 tsp cumin, 0.5 tsp smoked paprika, and 0.5 tsp salt; cook 1 minute until fragrant. Stir in black beans for 2 minutes until heated through. 4.

Wrap

Preheat oven to 190C / 375F. Warm corn tortillas in a dry pan 20 seconds per side until pliable. Spread thin sauce layer on base of ovenproof dish. Spoon bean filling down centre of each tortilla, roll tightly, place seam-side down in dish. 5.

Bake

Pour remaining chipotle sauce over enchiladas and scatter grated cheddar on top. Bake at 190C / 375F for 18-20 minutes until cheese is melted and bubbling. 6.

Plate

Remove from oven and let cool 2 minutes. Transfer enchiladas to serving plates. Top with sour cream and scatter fresh coriander over. Serve immediately.