Ingredients
- Red onion 1¼
- Jalapeños 5
- Garlic cloves 5
- Lime 1
- SpinneysFOOD Fresh Coriander 1/4 cup
- Fresh mint 1/4 cup
- SpinneysFOOD Fine Sea Salt ¼ tsp
- Red chilli 1
- SpinneysFOOD Extra Virgin Olive Oil 4 tbsp
- Whole cumin 1 tsp
- Smoked paprika 2 tsp
- Chipotle chillies in adobo sauce 2 tbsp
- Black beans 400g
- SpinneysFOOD Whole Peeled Italian Tomatoes 400g
- Brown onion 1
- Large poblano pepper 1
- Tomatoes 2
- Gouda 230g
- SpinneysFOOD Mature Cheddar 230g
- Salted butter 60g
- SpinneysFOOD All-Purpose Flour 2 tbsp
- Milk 375ml
- Flour tortillas 4
Nutrition (Per serving)
- Calories 1362
- Fat 76g
- Saturates 17g
- Protein 65g
- Carbs 109g
- Sugars 15g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Smoky black bean enchiladas
Mexican 30 Mins Prep · 60 Mins Cook
- To make the salsa, finely chop a quarter of a red onion, deseed and finely slice two jalapeños. Peel and finely grate one garlic clove. Juice the lime. Finely chop a handful of coriander and mint. Toss everything together and set aside.
- For the enchilada filling, peel and finely chop two garlic cloves and one red onion. Finely slice the red chilli, removing the seeds if desired.
- Heat the oil in a medium-sized pot. Sauté the chopped garlic and onion together over a medium heat. Sauté for 5 minutes or until tender before adding the cumin and paprika, sautéing for another 2 minutes or until fragrant. Add the sliced chilli, chipotle sauce, drained beans, and peeled Italian tomatoes, and cook for 5-10 minutes. Season to taste and remove from the heat.
- To make the chilli con queso, finely chop the brown onion, poblano pepper, remaining jalapeños, remaining garlic and tomatoes. Grate the cheeses.
- Melt the butter in a medium-sized pot over a medium heat. Sauté the onion, chillies and garlic, stirring, until tender but not browned, approx. 8-10 minutes. Add the tomatoes, season with salt, and continue to cook until the juices have evaporated, approx. 6 minutes. Stir in the flour and cook until incorporated, approx. 1 minute. Whisk the milk and continue to cook until the mixture comes to a boil and thickens. Reduce to a low heat, gradually add half of both cheeses, and cook, stirring constantly, until the cheese is completely melted and the queso is smooth. If it seems too thick, stir in a little more milk.
- Preheat the oven to 180°C, gas mark 4.
- Grease a baking tray and divide the filling between the tortillas, only filling one side of each. Fold the other half over to form a semi-circle and place them in the greased baking dish. Spoon over the chilli con queso and sprinkle over the rest of the cheese.
- Bake for 25 minutes or until golden and bubbling.
- Serve dressed with the salsa and roughly torn coriander.