Black Bean Enchiladas

You cannot beat a Mexican! It’s always a go to when I got out for dinner as they tend to always have vegan options (you cannot go wrong with rice and beans). Therefore I thought I’d try and make a homemade version of Enchiladas and it did not disappoint!

Ingredients (makes two Enchiladas):

  • 2 Wholemeal Tortilla Wraps
  • 1 tbsp Olive Oil
  • 1/2 chopped Red Onion
  • 2 handfuls of Kale
  • 2 Garlic Cloves, finely chopped
  • 1/2 Pepper, chopped into strips (any colour)
  • 1/2 tin drained Black Beans
  • 60g Brown Rice
  • 6-7 chopped Button Mushrooms
  • 5-6 chunks of vegan Mozzarella (I use Violife)

Tomato Sauce:

  • 1 tin chopped Tomatoes
  • 1 Vegetable Stock Cube
  • 1 tsp Basil
  • 1 tsp Oregano
  • 1/2 tsp Chilli


  1. Cook the Brown Rice in a small saucepan for 20-25 minutes
  2. In the meantime prepare the fillings. In a medium saucepan, on a medium heat, heat up the Olive Oil and sauté the Onion and Garlic for 5 minutes
  3. Then add the Pepper for a further 5 minutes and then the Mushrooms for another 5 minutes
  4. In the last 5 minutes of the rice cooking, make the Tomato Sauce by placing the chopped Tomatoes, Stock Cube, Basil, Chilli and Oregano in a small saucepan on a medium heat until it boils
  5. Once the Rice is cooked, add it to the pan containing the fillings along with the Black Beans, Kale and combine well
  6. Then add half of the Tomato Sauce to the pan and combine
  7. Place half of the filling mixture into the middle of the Tortilla Wrap, fold the sides inwards and then do the same to the top so it looks like a little parcel. Repeat with the other Tortilla and the place them both in a small glass dish
  8. Then add the remaining Tomato Sauce and vegan Mozzarella over the top of the wraps
  9. Place under a grill (180 degrees) for 20 minutes, or until the Mozzarella has melted
  10. Serve with fresh Basil and enjoy!

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