Smoky Black Bean Enchiladas

Smoky Black Bean Enchiladas

Bring smoky black bean enchiladas to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Amber Ale when the food is ready.

Ingredients

Serves 4

• 8 wheat tortillas

• 2 x 400 g tins black beans, drained

• 1 onion, chopped

• 1 red pepper, diced

• 500 g passata

• 2 tsp smoked paprika

• 1 tsp cumin

• 150 g vegetarian cheddar, grated

• 1 tbsp oil

Instructions

1. Heat oven to 200°C, 180°C fan. Soften onion and pepper in oil for 8 minutes.

2. Add cumin, half the paprika, beans and 150 g passata, simmer for 5 minutes and mash half the beans.

3. Mix remaining passata and paprika. Divide filling between tortillas, roll and place seam-side down in a 1.5 litre dish.

4. Pour sauce over, sprinkle with cheddar and bake for 25 minutes until bubbling and hot throughout.

Serving Suggestions

Divide between warmed plates or bowls and serve with the accompaniments prepared in the method. The recipe makes a complete main course for the stated number of people.

Pairing Tips

Start with Amber Ale. Toasted malt complements browned edges and sweet vegetables, with enough bitterness to refresh the palate after richer bites. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.