Recipes‎ > ‎

Courgette and black bean enchiladas

Serves 2

vegetarian (depending on the cheese used)


1   tablespoon olive oil 
3/4 small onion, diced
1/4 teaspoon sea salt 
1   small red pepper, diced 
1 or 2 cloves garlic, chopped
1  courgette, sliced
1 can of black beans, drained and rinsed
1/2 - 1 tsp chilli
1/2 - 1 tsp chipotle paste
4 tortillas 
100g cheddar, grated

 1 can chopped tomatoes
 1/4 small onion
 1  clove garlic 
 1/2 tsp chipotle paste (We buy ours from Tesco...)
 1/2   teaspoon cumin
 1/2   teaspoon coriander seeds, crushed
 1/4   teaspoon oregano
 1/4   teaspoon smoked paprika
 1/4   teaspoon salt
 2   tablespoons fresh coriander

Salt and pepper, to taste


  1. Pre-heat the oven to 200C.
  2. Put all the sauce ingredients in a small food processor and whizz. Adjust seasoning to taste. Set aside.
  3. In a large frying pan, heat the oil. Add the onion and salt and fry until the onion's beginning to soften.
  4. Add the red pepper and garlic and fry for a few more minutes.
  5. Add the courgette and fry for a few more minutes.
  6. Add the black beans, chilli, and chipotle paste, stir, and cook for a few more minutes. Turn off the heat.
  7. Spread half the sauce over the base of your baking dish.
  8. Take each tortilla one at a time: put a couple of tablespoons of the courgette mixture into each one as well as a handful of cheese. Wrap by folding one side over, tucking in the sides, and then folding over so the filling is enclosed. Place sideways on in the baking dish, with the seam facing downwards.
  9. Once all four tortillas are filled and in the baking dish, pour over the remaining sauce and top with the remaining cheese.
  10. Bake for 20-25mins, until golden brown.
  11. Enjoy!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Courgette and black bean enchiladas in bowl with wine