Black Bean Enchiladas

Serves 4

Time 45 minutes

Ingredients

½ cup basmati or brown rice

2 cups beef bone broth

2 tbsp extra virgin olive oil

1 medium (180g) brown onion, diced

2 cloves garlic, finely chopped

1 red capsicum, seeded and diced

1 small (120g) zucchini, grated

2 x 400g tin black beans

2-3 tbsp chipotle adobo

¼ cup finely chopped coriander, leaves and stalks, plus extra to serve

3 tbsp tomato paste

4 large tortilla

½ cup grated cheddar cheese

1 avocado

1 lime

Sea salt and black pepper

Method

Rinse rice and drain well, then add to a saucepan with 1½ cups of beef bone broth. Bring to a boil, then reduce to a simmer and cook until the liquid is absorbed and the rice is soft. Set aside.

Heat oven to 180°C. Add extra virgin olive oil, onion and garlic to a frypan on medium heat and cook, stirring throughout, until the onion is translucent. Add the capsicum, zucchini, black beans, chipotle adobo, and coriander, and cook for 5-6 minutes until softened. Stir through the tomato paste and the remaining ½ cup of beef bone broth, and cook for a further 5 minutes to bring the flavours together.

Lay the tortilla on a board and spoon about 1/4 cup cooked rice into the centre. Add black bean mix to the top, roll and tuck in the ends, then place on a baking tray. Repeat with the remaining mixture. Sprinkle shredded cheese over the top, then bake for 10 minutes.

Whilst it bakes, mash together avocado with lime juice, salt and pepper to taste. Once the enchiladas are cooked, top with avocado, add extra tabasco or chilli as desired and garnish with fresh coriander leaves.