If I had to choose a favourite bean it would definitely be the butter bean. I love the creamy texture, subtle taste and the versatility of this humble legume. It lends itself perfectly to so many dishes, from Mediterranean stews, to summery salads and even houmous. Today we incorporated them into a Mexican inspired dinner and made butter bean enchiladas, delicious!

We topped ours with dairy free cream cheese and grated cheese for that obligatory gooey finish and served them with a bed of spinach for a bit of green goodness!

The enchiladas also taste amazing the next day as the beans soak up all the flavours beautifully, but there are rarely leftovers in our house!

Ingredients…

(Serves 4)

4 large tortilla wraps

For the filling

2 400g tins of butter beans

1 pepper

Half an aubergine

1 red onion

1 clove of garlic

10 cherry tomatoes

Glug of olive oil

Half a lime

1tbs smoked paprika

1/2 tbs ground coriander

1tsp cumin

1tsp oregano

1/2 tsp salt

1/2 tsp mint

1/4 tsp cayenne pepper

1/4 tsp cinnamon

For the sauce

500g carton of passata

Glug balsamic vinegar

Tsp of smoked paprika

1/2 tsp oregano

1/2 tsp sugar

Clove of garlic

Salt and pepper to taste

For the topping

2tbs Violife cream cheese

3tbs grated dairy free cheese

How to…

1. Chop the vegetables and crush the garlic. Heat the oil on a medium heat then fry the vegetables until starting to soften.
2. Add the beans, the juice from the lime and all the herbs and spices. Cook for 10 minutes or until the tomatoes have broken down.
3. While the filling is cooking, heat the passata and add the garlic (crushed), vinegar, sugar and seasonings. Simmer to heat it through.
4. Spread the filling equally between the four wraps then place the wraps in a baking dish. Pour over the tomato sauce.
5. Dollop the cream cheese all over the enchiladas then sprinkle the grated cheese on top. Grill under a medium high heat until starting to brown and bubble.