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ENCHILADA STUFFED WITH BLACK BEANS, AVOCADO & JALAPEŇO

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ENCHILADAS can be filled with a variety of ingredients including beans, lentils, sweet potato, and even leftover brinjal curry or vegetable tagine topped with mozzarella cheese.

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SERVES 4

8 medium tortilla wraps

1 can (400 g) black beans

1 avocado

1 cup fresh coriander

1 cup whole corn kernels

1 jalapeño pepper, diced

½ red onion, finely diced

½ cup grated mozzarella cheese

½ cup grated cheddar cheese

1 cup (1 tub) sour cream

Salt and pepper to taste

Lime wedges to serve

  1.  Place the tortillas directly on the braai grid over medium to cool coals but hot enough to melt the cheese.

  2.  Toast on one side for 2 minutes. Remove them from the heat and place, cooked side up, on a board.

  3.  Divide the remaining ingredients evenly amongst four of the tortillas.

  4.  Top each with another tortilla, cooked side down, pressing firmly together.

  5.  Place them back on the braai grid and braai for another 2 minutes to melt the cheese.

  6.  Once cooked, remove from the heat and cut into quarters. Serve immediately with the lime wedges.