Photo by Rafael Rodrigues on Unsplash
Smoky Black Bean and Sweetcorn Enchilada Bake (No Tortillas)
A tortilla-free bake combines thickened passata with onion, smoked paprika, cumin, garlic powder, beans and sweetcorn.
- 400 g Black beans, tinned (drained)
- 150 g Sweetcorn, tinned (drained)
- 1 medium Onion
- 1½ tsp Smoked paprika
- 1 tsp Cumin powder
- ½ tsp Garlic powder
- 200 ml Passata (smooth tomato puree)
- 50 ml Vegetable stock
- 50 g Mature cheddar cheese (grated)
- 15 g Plain flour
- 2 tsp Olive oil
- ½ unit Avocado
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat the oven to 200°C (180°C Fan/Gas Mark 6). Lightly grease a small ovenproof dish (approx 1.5 litre capacity).
- Step 2
Heat the olive oil in a saucepan over medium heat. Sauté the diced onion until soft, about 5 minutes.
- Step 3
Stir in the smoked paprika, cumin, and garlic powder. Cook for 1 minute until fragrant.
- Step 4
Whisk the plain flour into the passata until smooth, then add the vegetable stock. Pour this mixture into the saucepan with the onions and spices.
- Step 5
Bring the sauce to a gentle simmer, stirring constantly until it thickens slightly (this creates a thick, binding sauce without tortillas).
- Step 6
Stir in the drained black beans and sweetcorn. Season well with salt and pepper. Spoon the mixture into the prepared ovenproof dish.
- Step 7
Top evenly with the grated cheddar cheese.
- Step 8
Bake for 18-20 minutes, until the cheese is melted, bubbling, and slightly golden brown on top.
- Step 9
Serve hot, topped with slices of fresh avocado.
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