Healthy vegan enchiladas | Good Food

Ingredients

• 180g spelt wholemeal flour plus extra for dusting
• 2 tsp rapeseed oil
• 2 orange or yellow peppers quartered lengthways, deseeded and sliced
• 1 tbsp rapeseed oil
• 2 garlic cloves finely grated
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp vegetable bouillon powder
• 2 x 400g cans black beans
• 200ml passata
• 2 tomatoes chopped
• 1 bay leaf
• ¼ tsp habanero chilli flakes (optional)
• 2 garlic cloves crushed
• 2 small red onions (75g each), finely chopped
• 2 tomatoes roughly chopped
• 15g coriander roughly chopped
• 2 avocados peeled, stoned and roughly chopped
• 2 tbsp lime juice