Chorizo and Bean Enchiladas

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs capsicum
• 1bunch coriander
• 380g black beans
• 1pcs chorizo sausage
• 10g Aussie barbecue seasoning
• 400g diced tomatoes
• 50g guacamole
• 50g baby spinach leaves
• 6pcs flour tortillas
• 50g shredded cheese mix
• 10ml olive oil
• 5ml sugar
• 5ml red wine vinegar
• 1pcs olive oil spray (optional)

Method

1. Step 1 — Prep ingredients
   Crush or finely chop the garlic. Coarsely chop the capsicum. Finely chop the coriander, keeping the leaves and stems separate. Drain and rinse half the beans*. Thinly slice the chorizo.
2. Step 2 — Start braise
   Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the chorizo, stirring occasionally, for 3-4 mins until browned. Add the capsicum and cook, stirring occasionally, for 2-3 mins until tender. Add the garlic, Aussie barbecue seasoning and coriander stems and cook, stirring, for 1 min or until fragrant.
3. Step 3 — Finish braise
   Stir the beans, tomatoes, 160ml (⅔ cup) water, 1 tsp sugar and 1 tsp red wine vinegar into the braise and bring to a simmer. Reduce the heat to medium and cook, covered, for 5 mins. Uncover the braise and cook for a further 8-10 mins until the sauce is reduced and thickened (the braise needs to be quite dry).
4. Step 4 — Make coriander guacamole
   Meanwhile, preheat the grill to medium-high. Line an oven tray with foil, then spray with olive oil (or brush with 1 tsp olive oil). Put the guacamole in a bowl. Add the coriander leaves and stir to combine.
5. Step 5 — Assemble enchiladas
   Add the spinach to the braise and stir until wilted, then remove the pan from the heat. Taste, then season with salt and pepper. Spoon the braise across the centre of each tortilla and roll up to enclose. Transfer the enchiladas to the lined tray, seam-side down, in a single layer (it's best if they fit snugly).
6. Step 6 — Grill and serve
   Spray the enchiladas with olive oil (or brush with 2 tsp olive oil), then scatter over the cheese. Grill for 4-5 mins until golden and the cheese is melted. Divide the enchiladas and guacamole among plates to serve.

Allergens

Sulphites, Gluten, Wheat, Milk