Tuesday, October 13, 2009


Servings: approx. 4


Green, Red, Yellow Peppers about 7 oz. ( a good chance to use left over veggies)
1 medium red onion cut into long pieces

Olive oil

1 large can  of Goya black beans

Mexican Cheese

wheat wraps (do not feel as heavy as regular flour tortillas)

Spring onions (optional)


1 large tomato diced or a can of tomato sauce

3 garlic cloves

1/2 cup of cut cilantro

approx. 1 tsp of concentrate tamarind

1/2 jalapeno cut (depending on how spicy you want add up to 1 jalapeno)

3 tbsp any store bought preferably chocolate chipotle sauce (adds smokey flavor)

Add salt to taste


Three tablespoons of olive oil and sautee peppers, onions and black beans. Blend all ingredients for sauce, keep 1/4 of the sauce on the side to add to top of the enchiladas add the rest to the onion, peppers and beans. Add a few tablespoons to cheese to the mixture as well. Let the sauce simmer for up to 5 minutes. Turn the heat off and let it cool and than spoon the mixture in the wrap with cheese. Add sauce to the top of the enchiladas along with cheese and spring onions if you have some around. Bake in the ove for 10-15 minutes.