Chilli Bean Enchilada Recipe | Booths Supermarket
Method: Pre heat the oven to 180°C / 160° Fan / 350° F / Gas Mark 4. Fry the red onion, butternut squash and garlic in the vegetable oil for 5 mins on a
Ingredients
- 1 pack butternut squash and red onion soup mix
- 25ml vegetable oil
- 1tsp chilli flakes
- 1tsp cumin
- 1tsp oregano
- 500g tomato passata
- 1 x 400g tin black beans
- 1tbsp coriander, chopped
- 3 garlic cloves, crushed
- 6 small flour tortillas
- 25ml olive oil to drizzle
- 50g grated vegan cheese
- Salt and pepper to taste
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