Ingredients
- 6 tortilla wraps
- 1 can black beans
- 3-4 dl vegetable stock
- 1 chili
- 3-4 cloves finely chopped garlic
- 4 tbsp fresh chopped oregano
- 1 finely chopped onion
- 2 tbsp homemade taco seasoning
- 1 carrot
- 3-4 stalks spring onion
- 1 can corn
- Juice of half a lime
- Grated cheese
Instructions
Heat a pot and start by chopping the chili and adding it to the pot. Let it sauté for a minute or two. Add the finely chopped onion and sauté for a couple of minutes. Then add the finely chopped garlic, oregano, and taco seasoning. Cook for a minute, then add the vegetable stock.
Use a food processor to blend the mixture until smooth, then return to the pot and let it simmer for 10-15 minutes. Add the finely chopped carrot, corn, black beans (rinsed in water), spring onion, and finish with the lime juice.
Use an oven-safe dish and assemble the enchiladas one by one with about 1-2 ladles of the mixture per enchilada. Pour the remaining mixture over the top and finish with grated cheese.
Place in the oven at about 200 degrees Celsius for 10-15 minutes, or until the cheese turns golden.
Serve with homemade guacamole and sour cream (or cottage cheese)!
Notes
The meat flavor often disappears in Mexican dishes anyway, so you won't miss the protein here.
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