Black Bean Enchiladas with Tomato Sauce and Sour Cream
Corn tortillas are rolled around a spicy black bean and corn filling, topped with a robust tomato sauce, baked with cheese, and served with sour cream and lime. A filling bean dish for the whole family.
By yumbelo · 4 servings · 45 minutes
Ingredients
- 12 pc Corn tortillas
- 2 can Black beans, drained
- 140 g Corn, drained
- 1 pc Onion
- 2 pc Garlic cloves
- 2 tbsp Cooking oil
- 1 tsp Ground cumin
- 1 tsp Sweet paprika powder
- 1 tsp Chili powder
- 500 g Passata
- 250 ml Water
- 120 g Gouda, grated
- 150 g Sour cream
- 2 pc Lime juice
- 1 bunch Cilantro
- Salt
- Pepper
Method
- Preheat the oven to 200 °C conventional heat. Finely dice the onion and garlic.
- Heat the cooking oil in a pan and sweat the onion and garlic for 3 minutes until translucent. Briefly toast the cumin, paprika powder and chili powder.
- Add the black beans and corn, mash roughly with a fork and let them cook for about 3 minutes. Season with salt, pepper and the juice of half a lime.
- Stir the passata with the water in a pot, season with salt and chili powder and simmer over medium heat for 10 minutes.
- Brush a baking dish with some tomato sauce. Spread each tortilla with the black bean and corn filling, roll up and place seam side down in the dish.
- Pour the remaining tomato sauce over the enchiladas and sprinkle with two thirds of the Gouda.
- Bake the dish in the oven for 20 minutes until the cheese has melted and is lightly browned.
- Roughly chop the cilantro. Sprinkle the enchiladas with cilantro and serve with sour cream and the remaining lime wedges.