Enchiladas

20 min
4 servings
$3.00/serving

Comforting and deliciously messy, enchiladas are a dish best served with napkins nearby! Better than take out, without comprising on taste, this vegetarian version is all about the sauce: teeming with flavourful spices and rich tomato-goodness.

Perfectly Balance Your Plate

Serve with 1 cup sliced veggies, your choice.

Ingredients

1 pkgEnchilada Seasoning (Pack of 3)

1 ¹⁄₂ cups water

3 tbsp tomato paste

¹⁄₂ lime

1 tsp coconut or olive oil

2 cans (14 oz/398 ml each) unsalted black beans

1 cup grated cheese, your choice, divided

4 medium tortillas

Preparation

MICROWAVE

In 4-Cup Prep Bowl, whisk seasoning with water and tomato paste. Microwave; uncovered, on high, 2 min or until thickened.
Using 2-in-1 Citrus Press, squeeze in juice from lime; whisk in oil. Set aside.
Drain and rinse beans. Place in Multipurpose Steamer; add ¹⁄₂ cup sauce. Cover; microwave on high 2 min. Using a fork, coarsely mash.
Divide bean mixture and ³⁄₄ cup cheese between tortillas. Roll up and arrange seam side down in a single layer in the steamer (don’t wash). Top with remaining sauce and ¹⁄₄ cup cheese.
Cover; microwave on high, 6–8 min, or until heated through.

OVEN

Preheat oven to 350° F.
In Multipurpose Pot, whisk seasoning with water and tomato paste over medium-high heat. Whisk frequently until thickened, about 8 min.
Remove from heat. Using 2-in-1 Citrus Press, squeeze in juice from lime; whisk in oil. Set aside.
Drain and rinse beans; place in a bowl. Add ¹⁄₂ cup sauce. Using a fork, coarsely mash.
Divide bean mixture and ³⁄₄ cup cheese between tortillas. Roll up and arrange seam down in Multipurpose Steamer. Top with remaining sauce and ¹⁄₄ cup cheese.
Bake, uncovered, 15–20 min or until heated through and cheese has melted.

Nutritional Information

Per serving (1 enchilada): Calories 430, Fat 14 g (Saturated 7 g, Trans 0 g), Cholesterol 30 mg, Sodium 530 mg, Carbohydrate 56 g (Fibre 13 g, Sugars 4 g), Protein 22 g.