Cheesy Bacon & Black Bean Enchiladas
with Tomato Salsa
We decided to shake things up on the enchilada front by adding bacon to a black bean, capsicum and corn filling. The result? It did just what we hoped it would, giving a deliciously rich flavour that rounds them off perfectly.
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/Â Serving 4 people
/Â Serving 4 people
1 unit
red onion
2 clove
garlic
1 unit
carrot
1 tin
sweetcorn
2 tin
black beans
1 packet
diced bacon
2 sachet
Tex-Mex spice blend
2 packet
enchilada sauce
12 unit
mini flour tortillas
(ContainsGluten)1 packet
shredded Cheddar cheese
(ContainsMilk)2 unit
tomato
1 bunch
coriander
1 packet
Greek-style yoghurt
(ContainsMilk)Not included in your delivery
olive oil
1 tbs
water
Preheat the oven to 220°C/200°C fan-forced. Finely chop the red onion. Finely chop the garlic (or use a garlic press). Cut the carrot (unpeeled) into 1cm chunks. Drain the sweetcorn. Drain and rinse the black beans. Transfer to a bowl and lightly mash with a fork or potato masher.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the diced bacon and cook, stirring occasionally, until browned, 5-6 minutes. Transfer 1/2 the bacon to a bowl and set aside.
SPICY! This is a mild spice blend, but if you or the kids are extra sensitive to heat, feel free to add less. Add the onion, carrot and sweetcorn to the pan with the bacon and cook, stirring occasionally, until softened, 3-4 minutes. Add the garlic, Tex-Mex spice blend and another drizzle of olive oil and cook until fragrant, 1 minute. Add the black beans and stir until coated and heated through, 2 minutes. Add 1/2 the enchilada sauce and the water and stir to combine.
TIP: No need to wash out the pan before adding the veggies!
Place the mini flour tortillas on a flat surface and fill with generous spoonfuls of the enchilada filling. Roll the tortillas to enclose the filling and place, seam-side down, in a large baking dish. Spoon over the remaining enchilada sauce and sprinkle over the reserved bacon. Top with shredded Cheddar cheese. Bake until the cheese is golden and melted, 10-15 minutes.
While the enchiladas are baking, finely chop the tomato. Roughly chop the coriander. Combine the tomato and coriander in a bowl, drizzle with olive oil and season with salt and pepper. Stir to coat.
Divide the cheesy bacon and black bean enchiladas between plates and top with the yoghurt and the salsa.