Vegetarian enchiladas w/ rice and black beans

Ingredients

Makes 8 medium sized enchiladas

Olive oil for frying, about 4 tbsp

1 small red onion diced

3 cups baby spinach roughly chopped

1 head broccoli chopped

2 cups cooked brown rice

1 tin black beans drained and rinsed thoroughly

1 cup grated cheese

8 medium sized wholegrain wraps

Coriander, lime and avocado to serve (optional)

2 cups hot sauce (I used the recipe by Cookie and Kate here)

Method

Firstly cook the rice and prepare the hot sauce (recipe here).

Preheat oven to 170 degrees fan forced.

Heat a large frypan over high heat, add a good splash of olive oil to the pan then add the onions and cumin and cook for 5 minutes until soft and fragrant.

Add the chopped broccoli to the pan and cook, stirring occasionally until softens and becomes bright green in colour, about 5 minutes.

Add in the spinach and stir until it has wilted down.

Reduce the heat and add in the cooked rice, then add the black beans and stir to combine all the ingredients.

Once the mixture is well combined, remove from the heat and add ½ a cup of cheese and ½ a cup of the hot sauce and stir well. Set aside.

Before you prepare the enchiladas, pour ½ a cup of hot sauce on the bottom of the baking dish.

Now you can prepare your enchiladas, the mixture makes 8 medium-sized enchiladas, I like to place the mixture evenly in the middle with a little room at the top and bottom of the wrap to fold.

Place the enchiladas evenly on top of the hot sauce in your baking dish, top with the remaining hot sauce and cheese then place in the oven to bake for about 15-20 minutes or when the wraps begin to brown and the cheese has melted.

Top with fresh coriander, and serve as you like, I like to serve these with some guacamole and fresh lime.

This recipe has been adapted from Cookie + Kate, Black bean sweet potato enchiladas.