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MHQ Kitchen – Hearty Vegetarian Black Bean Enchiladas

Hearty Vegetarian Black Bean Enchiladas

Serves 4

These Black Bean Enchiladas are a comforting, wholesome meal packed with protein, fibre, and bold flavors.

Black beans and grated carrots create a hearty filling, while a rich tomato sauce adds depth and warmth. The combination of creamy Greek yogurt and melted cheddar cheese gives the dish a deliciously indulgent finish.

Served with fresh lime wedges and a crisp green salad, this dish is perfect for a nutritious and satisfying dinner.

Ingredients

1 tsp olive oil
2 onions, chopped
1 clove garlic, crushed
2 large carrots, grated
1 tsp chilli powder
2 x 400g cans chopped tomatoes
2 x 400g cans black beans, drained
8 small tortillas
½ cup Greek yogurt
100g cheddar cheese, finely grated
Lime
Coriander leaves
salad

method

1. Heat the oil in a large frying pan.

2. Cook the onions and carrots for 5-8 mins until soft.

3. Add the chilli powder and stir to combine.

4. Pour in the tomatoes and beans and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened.

5. Remove from the heat and season well.

6. Heat the grill in the oven to 180C.

7. Spread a layer of the mixture over a large ovenproof dish.

8. Lay tortillas onto a board, filling each with a few tbsp of chilli bean mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.

9. Repeat until all tortillas are filled.

10. Top with yogurt and grated cheese and grill in the oven until the top is golden and bubbling.

11. Serve with lime wedges and a green salad.