Bean Mix Enchiladas with Roasted Pepper & Cashew Crema copy

ingredients

Roasted Pepper & Cashew Crema

• 37.5 cashew nuts
• 3 garlic cloves
• 1 1/2 red peppers
• 15g parsley
• 1 lime
• 1 pinch chilli flakes
• salt

Enchiladas

• 9 plain tortillas
• 9 cubes of bean mix

Salad

• 250g cherry tomatoes
• salt

method

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

Deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into large strips

Add the pepper strips and garlic cloves (skins on) to a baking tray with a drizzle of vegetable oil

Put the tray in the oven for 15-20 min or until the pepper has softened

Reheat bean mix.

Divide bean mix between the tortillas.

Roll each tortilla up and arrange them into an oven-proof dish and drizzle over some olive oil.

Put the dish in the oven for 8-10 min or until the tortillas are starting to crisp – these are your enchiladas

While the enchiladas are in the oven, chop the parsley roughly, including the stalks (save some leaves for garnish!) and peel the skin from the roasted garlic, discard the skin

Add the chopped parsley, peeled roasted garlic, roasted pepper, cashew nuts, chilli flakes (can’t handle the heat? Go easy!),the juice of 1/2 [1] lime, 50ml [100ml] water and a generous pinch of salt to a food processor and blitz until smooth – this is your roasted pepper & cashew crema

Chop the cherry tomatoes in half and season them with a pinch of salt

Cut the remaining lime into wedges

Serve the enchiladas and top with the roasted pepper & cashew crema and the halved cherry tomatoes

Garnish with the remaining diced onion, reserved parsley leaves and a lime wedge

Enjoy!