122. Zucchini and Black Bean Enchiladas

Name: 122. Zucchini and Black Bean Enchiladas
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Cuisine: American, Mexican, Latin American
Ingredients: 2 ancho chillies; 3 pasilla chillies; 800g canned tomatoes, whole; 1 vegetable stock cube; 2 tbsp olive oil; 1 tbsp pickled jalapeños; 2 cloves garlic; 1 tbsp caster sugAr; 2 tsp red wine vinegar; 1 onion finely sliced; 2 tbsp olive oil; 3 zucchini, sliced into thin wedges; 2 red capsicum, finely sliced; 2 tsp dried oregano; 400g can black beans, drained; 20 white corn tortillas, 16cm diameter; 250g Mexican cheese blend

6 steps

Prep:1hCook:1h

Updated at: Sun, 04 Feb 2024 12:26:36 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories782.6 kcal (39%)

Total Fat32.1 g (46%)

Carbs97.1 g (37%)

Sugars24.8 g (28%)

Protein31.8 g (64%)

Sodium1087.2 mg (54%)

Fiber22.3 g (80%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Enchilada Sauce

2ancho chillies

3pasilla chillies

800gcanned tomatoes

whole

1vegetable stock cube

2 Tbspolive oil

1 Tbsppickled jalapeños

2cloves garlic

1 Tbspcaster sugar

2 tspred wine vinegar

1onion

finely sliced

Other ingredients

2 Tbspolive oil

3zucchini

sliced into thin wedges

2red capsicum

finely sliced

2 tspdried oregano

400gcan black beans

drained

20white corn tortillas

16cm diameter

250gMexican cheese blend

Instructions

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.