Chilli powder? Fresh chilli? Tabasco Sauce? I was looking around for different ideas to spice up our fairly plain bean enchiladas and I came up with this ingredient as a flash of inspiration (if it’s been done before, I haven’t seen it).
I tell you, these went straight to our family favourites list! They have so much flavour and DH thought they were tasty even though they are vegetarian. And of course, as a bean meal, it’s a pretty inexpensive dinner. We made six enchiladas with this amount of mix.
I’ve been reading about enchiladas so much on American websites and as we’re eating a lot more vegetarian meals, I thought that we would have to give them a go. They have certainly become a winning meal in our house.
1 onion, finely diced
1 red capsicum, finely diced
1 carrot, peeled and finely diced
1 440g tin of chopped tomatoes
1 Tbsp sweet chilli sauce (or to taste – the secret ingredient)
1 x 440g tin of red kidney beans, drained and rinsed
mashed avocado, sour cream and shredded lettuce to serve
- Preheat oven to 200°C.
- Sauté the onion, capsicum and carrot in a little oil over medium to high heat for five minutes or so.
- Add the tinned tomatoes and sweet chilli sauce and bring to the boil. Simmer for 10 – 20 minutes or until reduced and thickened. Stir in the kidney beans and heat through.
- Spoon bean mix onto tortillas and roll up. Place on a greased baking dish, sprinkle with cheese and bake for 15 minutes or until cheese is melted and golden.
- Serve with the avocado, sour cream and shredded lettuce.
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