Chicken & bean enchiladas

Nourishing, filling and oh so easy to make! Full of fibre and protein and there’s some sneaky vegetables in there too. I’m sure this will become a family favourite.

Ingredients

For the sauce: For the enchilada base: To prepare & serve:

3 tbs olive oil Olive oil 6-8 medium size tortillas

3tbs plain flour 1 brown onion, finely diced Grated cheese to liking

1 tbs chilli powder (go less if you’re not a fan of spice) 1 carrot and 1 zucchini, grated Parsley, finely sliced (optional)

1tsp oregano 3-4 chicken thigh fillets, sliced into smaller pieces

1tsp cumin 2 tbs taco seasoning

1/2 tsp garlic powder 1 x 400g black beans, drained & rinsed

Pinch salt

2 tbs tomato paste

2 cups vegetable stock

1 tsp white vinegar

Method

Pre heat oven to 200 degrees Celsius.

To prepare the sauce, combine flour and all dry spices together in a small bowl. In a saucepan, over medium high heat, add olive oil. Heat the olive oil until it begins to shimmer. Add flour and dry spice mix. It should sizzle. With a fork, or small whisk, stir until combined for about 1 -2 minutes. Add tomato paste and stir until combined again 1-2 minutes. Add vegetable stock gradually, stirring to mix after each addition of stock. Stir intermittently for about 3-4 minutes until all lumps have disappeared and the sauce has a thickness to it (would coat a spoon nicely). Take off the heat. Stir in vinegar. Set aside.

Add taco seasoning to chicken thighs and toss to coat. Set aside.

Heat a large pot or pan over medium high heat. Coat the base of the pot/pan generously with olive oil. When the oil shimmers add onion and let cook for 5-6 minutes until onion begins to colour. Add chicken pieces and let brown for 5 minutes, sautéing occasionally. Add grated carrot & zucchini. Sauté to combine. Add beans. Sauté to combine. Pour in half of the enchilada sauce we made earlier into the bean and chicken mix and combine. Turn the heat down to low and let simmer for 5-10 minutes.

To fill the tortillas, place 2-3 spoonfuls of enchilada mix into the centre of the tortilla. Roll the tortilla tightly. Place the tortilla ‘seam side’ down on a baking dish so that it doesn’t open up when baking. Repeat the process to use up all tortillas and enchilada mix. Drizzle the remainder of the enchilada sauce on top. Shower generously with grated cheese. Bake for 15 minutes or until the top is golden brown.