Smoky Sweetcorn & Bean Enchiladas with Coriander & Lime

This colourful enchilada-inspired dish celebrates sweetcorn's Mexican roots & its traditional partnership with beans, providing protein & fibre in a balanced meal.

Easy to adapt! Add chicken or tofu for extra protein, use plant-based alternatives to make it vegan or swap in gluten-free tortillas if required.

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Ingredients

1 tbsp oil

1 onion, diced

1 red pepper, sliced

2 garlic cloves, crushed

1 tsp ground cumin

1 tsp smoked paprika

½ tsp chilli flakes (optional)

1 x 400g tin black or mixed beans, drained

300g sweetcorn (fresh, frozen or tinned)

1 x 400g tin chopped tomatoes

Juice of ½ lime

Small handful fresh coriander, chopped

4 wholemeal tortillas (use gluten-free if required)

75g grated cheese (or plant-based alternative)

4 tbsp crème fraiche (or plant-based alternative)

Optional: 200g cooked shredded chicken

Method

Preheat the oven to 200°C (180°C fan).

Cook the onion and pepper in the oil for 5 minutes until softened.

Add the garlic, cumin, paprika and chilli flakes and cook for 1 minute.

Stir in the beans, sweetcorn, tomatoes and chicken, if using, and simmer for 10 minutes.

Remove from the heat and stir through the lime juice and most of the coriander and season to taste.

Divide the mixture between the tortillas, roll up and place in an ovenproof dish.

Spoon over any remaining sauce, top with cheese and bake for 20 minutes until golden.

To serve

Serve with crème fraiche, the remaining coriander and a green salad, avocado or tomato salsa.

Tip

If using fresh sweetcorn, steam or roast the cob and then slice the kernels directly into the cooked mixture.