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Cheesy chorizo & bean enchiladas with guacamole recipe

Cheesy chorizo & bean enchiladas with guacamole

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Tin foil

Ingredients

Filling

  • 1 Red Capsicum
  • 1 bunch Coriander
  • 400 grams Black beans
  • 150 grams Chorizo or other sausages
  • 2 tsps Olive oil
  • 2 tsps Barbecue seasoning
  • 400 grams Diced tomatoes
  • 2 tsps Honey
  • 1 tsp Red wine vinegar
  • 80 grams Baby spinach

Guacamole

  • 1 Oil spray
  • 1 Avocado
  • 2 tsps Olive oil
  • 2 tsps Red wine vinegar

Enchiladas

  • 8 Tortillas
  • 50 grams Cheese
  • 1 Oil spray

Instructions

Start filling

  • Roughly chop the capsicum. Finely chop the coriander, keeping leaves and stems separate. Drain and rinse the beans. Thinly slice the chorizo. Heat the oil in a medium-deep frypan over medium-high heat. Cook the chorizo, stirring occasionally, for 3-4 mins until browned. Add the capsicum and cook, stirring occasionally, for 2-3 mins until tender. Add the barbecue seasoning and coriander stems and cook, stirring, for 1 min or until fragrant.

Finish filling

  • Then stir in the beans, tomatoes, ⅔ cup water, honey and red wine vinegar and bring to a simmer. Reduce the heat to medium and cook, covered, for 5 mins. Uncover and cook for a further 8-10 mins until the sauce is reduced and thickened (the filling needs to be quite dry). Add the spinach to the filling mixture and stir until wilted, then remove the pan from the heat. Taste, then season with salt and pepper.

Make guacamole

  • Meanwhile, preheat the grill to medium-high. Line an oven tray with foil, then spray with oil (or brush with oil). Put the avocado in a bowl and roughly mash it with a fork. Add the remaining coriander, oil and red wine vinegar and stir to combine. Season with salt and pepper.

Bake enchiladas

  • Spoon the filling across the centre of each tortilla and roll them up to enclose. Transfer the enchiladas to the lined tray, seam-side down, in a single layer (it's best if they fit snugly). Spray the enchiladas with oil (or brush oil), then grate over the cheese. Grill for 4-5 mins until golden and the cheese is melted.

To serve

  • Divide the cheesy chorizo & bean enchiladas between plates and add a dollop of guacamole.

Nutrition

Calories: 642kcal | Carbohydrates: 69g | Protein: 26g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 36mg | Sodium: 558mg | Potassium: 1076mg | Fiber: 17g | Sugar: 9g | Calcium: 288mg | Iron: 8mg