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This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

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It was shared by Jamie Oliver on reelsmeals. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Veggie Black Bean Enchiladas Recipe

Name: Veggie Black Bean Enchiladas Recipe
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 red peppers; 2 fresh red chillies; 6 spring onions; 400 g ripe tomatoes; 2 cloves garlic; olive oil; 1 bunch fresh coriander (30g); 2 limes; 2 x 400 g tins black beans; chipotle chilli sauce; 50 g feta cheese; 8 corn or flour tortillas; 2 large or 4 small corn on the cob; extra virgin olive oil; natural yoghurt or soured cream, to serve

Tasty tomato sauce & zingy sweetcorn salsa

Recipe by Jamie Oliver· Structured by ReelsMeals

From: Website(view original)

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Cook Time

45 min

Servings

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Cooking context

45 min estimated total time for 4 servings.

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dinner vegetarian Mexican

Ingredients

2 red peppers
2 fresh red chillies
6 spring onions
14 oz ripe tomatoes
2 cloves garlic
olive oil
1 bunch fresh coriander (30g)
2 limes
2 x 400 g tins black beans
chipotle chilli sauce
1 4/5 oz feta cheese
8 corn or flour tortillas
2 large or 4 small corn on the cob
extra virgin olive oil
natural yoghurt or soured cream, to serve

Instructions

1
Preheat the oven to 356°F/350°F/gas 4.
2
Halve, deseed and remove the stalks from 2 red peppers and 2 fresh red chillies.
3
Blacken and char 6 spring onions, 400g of tomatoes, the peppers, chillies, and 2 cloves of garlic in a large dry ovenproof non-stick pan (or directly over the flame on a gas hob) until blackened all over – you may need to work in batches.
4
Peel away any really blackened bits of vegetable skin, removing any tough skins or stalks, as necessary, and place in a blender with 1 tablespoon of olive oil and the stalks from 1 bunch of fresh coriander (30g), reserving the leaves.
5
Add a good splash of water, then finely grate in the zest of 2 limes and squeeze in the juice of 1½, then blitz until smooth. Season to taste.
6
To make the filling, drain 2 x 400g tins of black beans and place in a bowl, season with sea salt and black pepper, then add a few shakes of chipotle chilli sauce, to taste.
7
Crumble in 25g of feta cheese and add 1 splash of olive oil, then roughly mash half the beans and stir through so you get a mixture of textures. Tear in half the reserved coriander leaves and stir through.
8
Pour half the sauce into your pan and place over a medium-low heat.
9
Divide the filling between 8 tortillas, then roll up into thin cigars, placing into the pan as you go.
10
Pour over the remaining sauce and crumble over the remaining 25g of feta, then bake for 25 to 30 minutes, or until golden and bubbling.
11
To make a quick sweetcorn salsa, char 2 large or 4 small corn on the cob directly over the flame of a gas hob (or in a dry pan) on a medium heat for a few minutes, turning regularly, then slice off the corn kernels and place into a bowl.
12
Drizzle over 1 tablespoon of extra virgin olive oil and squeeze over the juice from the remaining ½ a lime.
13
Chop 2 spring onions and most of the remaining coriander leaves, stir through the salsa, then season to taste with salt, pepper and chipotle chilli sauce.
14
Serve straight from the oven, scattered with the remaining coriander leaves, and with a spoonful of sweetcorn salsa and a dollop of yoghurt or soured cream. Nice served with cold lager or tequila!

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Char in batches

If the pan gets crowded, work in batches when blackening the peppers, chillies, spring onions, tomatoes and garlic.

Peel blackened skins before blending

Remove any heavily blackened vegetable skins after charring, then blend the softened vegetables with olive oil and coriander stalks.

Add coriander leaves at the end

Reserve the coriander leaves after blending and stir them into the bean‑feta filling just before assembling the enchiladas.

Bake until golden and bubbling

After adding the remaining sauce and feta, bake the assembled enchiladas for 25–30 minutes, watching for a golden, bubbling top.

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