Enchiladas
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.
20 min
4 servings
430 calories
Ingredients
1 pkg Enchilada Seasoning
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
Instructions
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.
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 (Fiber 13 g, Sugars 4 g), Protein 22 g.
Tips
Make a single serving in Rectangular Steamer.
Prepared sauce can be refrigerated up to 4 days.
Perfectly Balance Your Plate
Serve with 1 cup sliced veggies, your choice.