A simple dinner, as we always say, here ‘more than the sum to its parts’. Though there are only a few stages, you definitely get ample reward for minimum effort spent, which is what we’re all about these days Chez Keens. Ok, you have to wrap the tortillas and spoon a bit of tomato sauce over them, but that’s it. Then in the oven they go.
Well, I’m slightly not giving you the whole picture as I made our tortillas myself; but only because I enjoy making stuff. These days store-bought ones are almost as good, and when smothered in sauce and baked, who’s to know.
Theresa is always employed to roll as she is very neat. Generally and in every way. Our beans are simply a wonder of modern cooking gadget efficiency. Cooked in 20 mins in a pressure cooker, then into the slow cooker overnight with a bit of chopped carrot, celery, cumin and oregano. So easy.
Unnecessary photo of unbaked dish, but people seem to like showing stages on all the nice blogs we follow, so we thought we’d try that. One thing to note though, is that the dish goes in quite saucy, but the tortillas soak up most of the sauce in the end so it’s juicy but not a soupy dish.
Garnished with the avocado lime sauce with a little chef’s squeeze bottle. Very useful tool to have on hand, even if you do lose some of the precious sauce in the bottle.
With one removed, not because we were to hungry to wait, but to illustrate the point that the tortillas kind of soak up the sauce to become ‘stodgy’ but in a good way, if that makes sense. You’ll have to take our word on that until you try it..
- 2 cups cooked blackbeans (from a tin, or soak and cook ¾ of a cup dried)
- 1 tin whole plum tomatoes (blended)
- ½ block vegan cheese grated (Violife, No Moo, or Follow your Heart all favoured by us)
- 2 tbs olive oil
- 1 avocado
- 1 stick celery
- 1 carrot
- 1 tbs tomato puree
- 1 tbs flour
- 1 lime
- 1 jalepeno chilli
- 1 bunch coriander
- 2 tsp cumin
- 2 tsp oregano
- salt and pepper
- 1. Preheat your oven to 375 degrees and grease a medium casserole dish with a little olive oil.
- 2. In a slow cooker combine beans with chopped carrot, celery, tomato paste, 1 tbs olive oil, 1 tsp cumin, 1 tsp oregano, jalapeño (chopped finely) and salt and pepper. Add a cup of water and let simmer on low for 6-8 hrs. If you're not using a slow cooker, simmer over low heat in a covered saucepan for 30 mins- 1hr depending on time. The longer the better.
- 3. To make the tomato sauce, first make a roux by heating the remaining tablespoon of olive oil over medium-low heat and stirring in the flour for 30 seconds to cook it. Now slowly add your blended tomatoes, the remaining cumin and oregano and season with salt and pepper. Simmer over a low heat for 20 minutes until nicely thickened, stirring regularly.
- 4. When ready to bake layer a good few tablespoons of the blackbean filling in each tortilla add a little of the grated cheese and roll up. No need to tuck the ends in, just stack them next to each other in the pot and they'll stay together.
- 5. Evenly, pour the tomato sauce over the top and sprinkle over remaining grated cheese. Bake, uncovered, in the middle of your preheated oven for 30 minutes.
- 6. Whilst it's in the oven, blend avocado, with lime and coriander, a little water (¼-½ cup) and salt to make your sauce.
- 7. Remove bake from the oven and let rest for at least 5 minutes before serving topped with the avocado-crema.