Black Bean Enchiladas

This has been names one of the favourite meals of lockdown which, considering the repertoire of impressive household meals recently, is quite a statement. I was looking for something that could be made easily with meat and without, that is filling, flavoursome and feels like a feast. Enchiladas was never a dish that we grew up on. In fact, I don’t think my family had ever come across it, other than on the menu at Wahaca. Not that my parents aren’t cultured in their cuisine – quite the opposite actually - It is probably just that this is a more intricate version of fajitas, so we have previously just settled for fajitas! However, having now tried and tested this recipe, I can confirm it is worth the extra effort. I was going off my own instincts, but these flavours are some of the most familiar to me so I was happy to wing it. The warming, comforting, meltiness of all the different components when heated in the oven really is something. I also served an avocado crème and salsa for something light and refreshing alongside the rich, spicy filling of the enchilada parcels.

SERVES 6 (Half meat/Half vegetarian)

Ingredients:

Filling:

3 x chicken breasts (meat option)

½ squash (veg option)

4 mixed peppers

2 cups grated cheddar

Mixed spice (I would recommend a blend of paprika, cumin, ground coriander, cayenne pepper, salt and pepper)

Hummus

12 corn tortilla wraps

Sauce:

1 large onion

2 cloves garlic

1 tbsp smoked paprika

1 tbsp sherry vinegar

1 tin chopped tomatoes

1 tbsp chipotle ketchup

Black beans:

1 x tin black beans

2 cloves garlic

1 thumb size piece of ginger

1 tsp cumin

1 tsp ground coriander

1 tsp cinnamon

1 tsp ground ginger

2 tbsp orange juice

Salt/pepper

Avocado crème:

2 x avocados

2 tbsp coconut yoghurt

1 clove garlic

1 lime

Salt

Handful of coriander

Salsa salad:

2 x gem lettuce

2 x big tomatoes

1 x corn off the cob

1 handful parsley

2 tbsp sherry vinegar

1 lime

Method:

1. Rub the chicken and squash (separately) in spices and 2 tbsp oil. Bake for 25-30 mins at 200 degrees Celsius.

2. Make the sauce by sautéing the onions and garlic, and then adding the rest of the ingredients. Simmer until reduced. Leave on the side to cool

3. Make the black beans by sautéing the garlic and ginger in oil until golden. Add the spices and dry fry for 2-3 mins to release flavours. Add the black beans and orange juice and leave simmering until it thickens. This will be around 10-15 mins, but you can leave for longer.

4. Once the chicken and squash is cook, take out of the oven. Shred the chicken using two forks.

5. Assemble by spreading a spoonful of hummus onto the bottom of each wrap, adding some of the chicken or squash, adding a spoonful of the beans on top and then a sprinkle of grated cheddar (optional). Fold the bottom and then the sides and then line the folded wraps in a baking tray, with the folded side face down. The trick is not to overfill the wrap as this will make them more likely to disintegrate once cooked. Once all lined up next to each other, add the tomato sauce on top and spread evenly over the wraps. Top with the rest of the grated cheddar. Bake in the oven for 20-25 mins at 180 degrees celsius.

6. Meanwhile, make the avocado crème by blending all the ingredients until smooth. Pop into the fridge to keep cool.

7. Make the salad by chopping all the ingredients and mixing well.

8. Once the enchiladas are baked, serve with the salad and crème and some fresh coriander sprinkled on top.