A morish filling of Mexican-spiced butternut pumpkin, corn and black beans wrapped in silverbeet and baked with cheesy topping for this scrumptious, gluten-free take on enchiladas. These enchiladas are also packed with iron – a nutrient which supports your immune system and helps your body generate energy.
Total Time: 45 minutes | Serves: 4
Ingredients
- 12 large silverbeet leaves, spine removed and keep the tip of leaf joined (this is about 1 bunch)
- 2 tbsp olive oil
- 1 small butternut pumpkin, peeled, seeded, and cut into small cubes
- 1 cup brown rice, cooked
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup tomatoes, chopped
- 1 tbsp Mexican spice mix
- 1 x 400g no added salt crushed tomatoes or 2 cups passata
- 1 cup grated cheese, optional
Method
- Preheat the oven to 200°C.
- On a baking paper lined tray, lightly oil then bake the pumpkin until golden brown, about 15 minutes.
- Meanwhile combine brown rice, black beans, corn, tomatoes, and spice mix in a large bowl. Add pumpkin when cooked and toss. Keep tray to the side.
- Lay out a silverbeet leaf on a clean surface. Place a scoop of the pumpkin mixture in the centre of the leaf. Fold the sides of the leaf over the filling and roll it up tightly. Repeat with the remaining silverbeet leaves and filling.
- Pour can of crushed tomatoes into your roasting tray evenly covering the bottom. Arrange wrapped enchiladas down the centre and cover with cheese.
- Bake in the preheated oven for about 15 minutes, until the cheese is melted and the enchiladas are heated through.
- Meanwhile, prepare the dressing by combining the avocado, lime juice, and coriander in a blender or food processor. Blend until smooth and creamy.
- Serve the silverbeet enchiladas with the avocado and lime dressing. Garnish with chopped coriander and jalapeno peppers, if desired.
Recipe and image kindly contributed by Sanitarium.
