Chilli and Chocolate Enchiladas

by Katy Beskow
Star 2.8
    10m prep time
    70m total time
    Easy level
    14 ingredients

Bake this hearty dish for a warming supper that everyone will love. Dark chocolate gives depth of flavour to the tomato base, with a comforting balance to the smoky spices. Serve with store-cupboard salsa (page 42 of my book, Vegan Pantry). A family favourite that is great for batch cooking and freezing.

Method

Based on 2 servings, adjust as needed.

Step 1

In a large pan, heat the oil, diced onion and diced yellow pepper over a medium heat for 4–5 minutes until softened. Stir in the chilli powder and smoked paprika and cook for another minute. Pour in the chopped tomatoes and red kidney beans, then bring to a simmer. Stir in the grated chocolate and brown sugar, then simmer for 15 minutes. Season with smoked sea salt (or normal salt*) and **black pepper*.

Step 2

Preheat the oven to 180°C/350°F/gas mark 4. Spoon 6 rounded tablespoons of the tomato bean mixture into a high-speed blender jug. Add up to 50ml (scant 1/2 cup) cold water (if cooking for 4) to loosen, and then blitz until semi-smooth. Set aside.

Step 3

Lay a tortilla wrap on a clean, flat surface and add 3 tablespoons of the remaining tomato bean mixture to the centre. Fold in the sides and roll up, then place into a deep baking dish, seam side down. Repeat for all of the wraps, pushing each one close to the next so that the dish appears packed.

Step 4

Pour the reserved tomato bean purée over the enchiladas, then bake in the oven for 30–35 minutes until the edges are golden. Remove the enchiladas from the oven and drizzle over the lime juice. Scatter over the coriander and spring onions, then season with a little extra smoked sea salt, if you like.
  • Ingredients
  • Based on 2 servings
  • 1 pinch Smoked Sea Salt 1 x Maldon Smoked Sea Salt 125g
  • 50g Dark (Bittersweet) Chocolate, grated 1 x Sainsbury's Venezuelan 70% Dark Chocolate, Taste the Difference 100g
  • 0.5 Lime, juice of 1 x Sainsbury's Limes x1
  • 400g Red Kidney Beans, drained and rinsed 1 x Sainsbury's Red Kidney Beans in Water 400g (240g*)
  • 1tbsp Sunflower Oil 1 x Sainsbury's Sunflower Oil 3L
  • 400g Chopped Tomatoes, canned 1 x Sainsbury's Chopped Tomatoes Can 400g
  • 2 Spring Onions, finely sliced 1 x Sainsbury's Spring Onions Bunch 100g
  • 1tsp Smoked Paprika 1 x Sainsbury's Smoked Paprika 44g
  • 1 Onion, diced 1 x Sainsbury's Onions Loose
  • 1 Yellow (Bell) Pepper, diced 1 x Sainsbury's Yellow Pepper
  • 1tsp Soft Light Brown Sugar 1 x Sainsbury's Fairtrade Light Soft Brown Sugar 500g
  • 4 Soft Tortilla Wraps 1 x Old El Paso Mexican Regular Soft Flour Tortilla Wraps x8 326g
  • 10g Coriander, torn 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 1tsp Mild Chilli Powder 1 x Sainsbury's Mild Chilli Powder 44g
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