Name: Veggie Packed Black Bean Enchiladas
Ingredients: 3 tbsp olive oil; 2 tbsp oat flour; 2 tbsp tomato paste; ½ tbsp chili powder (1 tsp for a milder version for kids); ½ tsp garlic powder; ¼ tsp dried oregano; ¼ tsp ground cumin & coriander powder mixed; ¼ tsp cinnamon powder; ¼ tsp salt; 1 veggie stock dissolved in water; 2 cups water (adjust for desired consistency); 1 tsp apple cider vinegar; 1 small head broccoli (chopped); 1 cup spinach; 1 cup black beans (cooked or canned); 1 courgette (zucchini), chopped; ½ cup cup mushrooms, chopped; ½ red pepper, chopped; ½ yellow pepper, chopped; 1 red onion, chopped; 2 cloves garlic, minced; Salt, cumin powder, ground black pepper, Mexican seasoning powder (to taste); Wraps: I’m using @skinnygenie brown wraps

Category15min Recipes, Main Meals, Pancakes & Wraps

For the Enchilada Sauce:

3 tbsp olive oil

2 tbsp oat flour

2 tbsp tomato paste

½ tbsp chili powder (1 tsp for a milder version for kids)

½ tsp garlic powder

¼ tsp dried oregano

¼ tsp ground cumin & coriander powder mixed

¼ tsp cinnamon powder

¼ tsp salt

1 veggie stock dissolved in water

2 cups water (adjust for desired consistency)

1 tsp apple cider vinegar

For the Enchilada Filling:

1 small head broccoli (chopped)

1 cup spinach

1 cup black beans (cooked or canned)

1 courgette (zucchini), chopped

½ cup cup mushrooms, chopped

½ red pepper, chopped

½ yellow pepper, chopped

1 red onion, chopped

2 cloves garlic, minced

Salt, cumin powder, ground black pepper, Mexican seasoning powder (to taste)

Wraps: I’m using @skinnygenie brown wraps

Method

Make the Enchilada Sauce:

Heat olive oil in a pan over medium heat. Once sizzling, add oat flour and whisk for about 1 minute to cook the flour.

Stir in tomato paste and cook for a few more minutes on medium flame.

Gradually add the dissolved veggie stock and top up with water, whisking continuously to avoid lumps

Let the mixture thicken for a few minutes.

Add the spices: chili powder, garlic powder, oregano, ground cumin & coriander, cinnamon, and salt. and whisk everything together.

Turn off the heat and stir in apple cider vinegar. Taste and adjust the seasoning if necessary.

Mix the broccoli, spinach, black beans, courgette, mushrooms, peppers, red onion, and garlic in a bowl.

Season with salt, cumin, black pepper, and Mexican seasoning powder. Mix everything well.

Take your wraps and fill them with the veggie and black bean mixture. Top with a generous amount of the homemade enchilada sauce.

Roll up each wrap tightly and place in a baking dish.

Bake in the preheated oven - 200°C (390°F) for 15 minutes, until the enchiladas are heated through and slightly golden on top.

These veggie-packed enchiladas are ready to serve! Enjoy them on their own or pair them with a fresh salad or some guacamole.

Ingredients