Smoky Black Bean, Pumpkin & Spinach Enchilada Bake

A naturally vegetarian dinner that still feels substantial enough for the whole family.

Serves: 4 | Cooking Time:

OrganicBox ingredients

  • 1 × 400g tin black beans, drained and rinsed
  • 400g Jap pumpkin, cut into 1–2cm cubes
  • 100g brown onion, diced
  • Approx. ½ bag/bunch baby spinach

Added grocery

  • 8 medium tortillas
  • 400–500ml passata
  • 1–1½ cups grated cheese

Pantry

  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp ground coriander
  • Optional chilli flakes or chilli powder
  • Salt and pepper

  1. Preheat oven to 200°C conventional / 180°C fan-forced.
  2. Place pumpkin on a lined baking tray, drizzle lightly with olive oil and roast for 20–25 minutes, until just tender.
  3. Heat 1 tbsp olive oil in a frying pan over medium heat.
  4. Add onion and cook for 4–5 minutes.
  5. Add cumin, smoked paprika and coriander and cook for 30 seconds.
  6. Add black beans and roasted pumpkin and gently stir together.
  7. Add spinach and cook just until wilted. Season to taste.
  8. Spread approximately ⅓ of the passata across the base of a baking dish.
  9. Divide filling between tortillas, roll firmly and arrange seam-side down in the dish.
  10. Pour remaining passata over the enchiladas and sprinkle with cheese.
  11. Bake for 20–25 minutes, until bubbling and golden.
  12. Rest for 5 minutes before serving.

Vegan:Simply use vegan cheese or leave the cheese off altogether.

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