Squash and Black Bean Enchilada with Avocado Lime Cream Recipe

Serves

50g quinoa, cooked
1 butternut squash, peeled and cubed
3 red peppers, deseeded and cubed
2 onions, finely chopped
1 heaped tbsp each of smoked paprika, paprika, ground cumin and ground coriander
1 tsp chilli flakes
1 cinnamon stick
a good pinch of ground allspice
2 handfuls (15g) of fresh oregano leaves, finely chopped
3 bay leaves
150ml red wine vinegar
150g semi-dried tomatoes, roughly chopped
100g tomato purée
1 tbsp cocoa powder
1 x 400g tin of black turtle beans, rinsed and drained
6 x 25cm tortilla wraps
rapeseed oil

For the sauce

1 batch light tomato sauce made with onions, celery, carrot, garlic, 2 tins tomatoes, water and tomato puree or shop-bought
150ml water + 1 tbsp ground cumin + 1 tsp chilli flakes (added at the start)
150g soya yoghurt + zest and juice of 1 lime
+ 1 large handful (10g) of fresh coriander leaves (added at the end)

To serve

avocado-lime cream made by blitzing together 1 avocado, 150g soya yoghurt, bunch scallions, zest and juice of 1 lime and pinch salt
100g good-quality vegan cheese, grated
1 bunch scallions, white only
fresh leaves

Method

Cook the quinoa according to the packet instructions.

Preheat your oven to 200°C/gas mark 6. Toss the squash and peppers in a little rapeseed oil and spread them out onto a parchment-lined tray. Bake in the middle shelf of the oven for about 45 minutes. Remove from the oven, but leave the oven on.

Prepare one batch of light tomato sauce, adding water, cumin and chilli at the start and yoghurt, lime zest, juice and coriander at the end.

In another large, heavy-based saucepan, heat 1-2tbsp of rapeseed oil over a high heat, add the onion and sauté for about five minutes before lowering the heat to medium and adding all the spices, herbs and red wine vinegar, along with about 200ml water.

Blend the semi-dried tomatoes and tomato purée with 100ml water. Add this to the spiced onion along with the cocoa powder, cooked quinoa, roast vegetables and black turtle beans. Season to taste.

Clear a generous work space and construct the enchiladas by putting a spoon of mix in the middle, tucking in the sides and turning over.

Ladle a layer of tomato sauce into your dish and place the six enchiladas on top - they should fit pretty snugly. Cover with the remaining sauce and then with foil and bake in the oven for about 20 minutes.

Meanwhile, finely chop the whites of the scallions and mix together with the grated cheese for the cheese topping. Blitz the scallion greens with the rest of the avocado cream ingredients in a blender. Serve the enchiladas on a bed of leaves slathered in the avocado cream and sprinkled with the cheese topping.

Recipe courtesy of Cornucopia: The Green Cookbook by Tony Keogh, Aoife Carrigy and the chefs of Cornucopia is published by Gill Books

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