122. Zucchini and Black Bean Enchiladas

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Gently dry toast the whole dry chillies in a frying pan for 1-2 minutes, then cover in boiling water. Allow them to soften for 1 hour.

Step 2

Line a baking sheet with paper/silicone sheet, and grease a baking dish/tray 25cm x 30cm or so with a tablespoon of olive oil.

Step 3

Arrange the zucchini and capsicum on the baking tray, drizzling a further tablespoon of olive oil over them, as well as seasoning with the oregano and a pinch of salt. Cook in the oven at 180 degrees for 30 minutes.

Step 4

Combine all the ingredients for the enchilada sauce, other than the oil and onion, in a blender. Make sure you’ve removed the chilli stems, but include the chilli steeping liquid. Cook the onion gently in a pot with the oil until translucent, then add the purée and simmer until it’s a bit thickened, about 20 minutes. Taste and adjust the seasoning if needed.

Step 5

Combine the roasted vegetables with the black beans, the coriander stems, and one third each of the sauce and the cheese. Heat the corn tortillas in the microwave as per packet instructions, so that they’re soft and pliable.

Step 6

Portion the filling among the tortillas and roll them up, arranging them in the greased baking tray. When done, drizzle over the remaining enchilada sauce and cheese. Bake at 180 degrees Celsius for 30 minutes, or until golden and smelling delicious.