HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Bacon & Black Bean Enchiladas
Cheesy Bacon & Black Bean Enchiladas

Cheesy Bacon & Black Bean Enchiladas

with Tomato Salsa

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We decided to shake things up on the enchilada front by adding bacon to a black bean, capsicum and corn filling. The result? It did just what we hoped it would, giving a deliciously rich flavour that rounds them off perfectly.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit

red onion

2 clove


1 unit


1 tin


2 tin

black beans

1 packet

diced bacon

2 sachet

Tex-Mex spice blend

2 packet

enchilada sauce

12 unit

mini flour tortillas


1 packet

shredded Cheddar cheese


2 unit


1 bunch


1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

1 tbs


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3510 kJ
Fat33.9 g
of which saturates12.6 g
Carbohydrate95.6 g
of which sugars20.5 g
Dietary Fibre0 g
Protein36.3 g
Cholesterol0 mg
Sodium2470 mg
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Finely chop the red onion. Finely chop the garlic (or use a garlic press). Cut the carrot (unpeeled) into 1cm chunks. Drain the sweetcorn. Drain and rinse the black beans. Transfer to a bowl and lightly mash with a fork or potato masher.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the diced bacon and cook, stirring occasionally, until browned, 5-6 minutes. Transfer 1/2 the bacon to a bowl and set aside.


SPICY! This is a mild spice blend, but if you or the kids are extra sensitive to heat, feel free to add less. Add the onion, carrot and sweetcorn to the pan with the bacon and cook, stirring occasionally, until softened, 3-4 minutes. Add the garlic, Tex-Mex spice blend and another drizzle of olive oil and cook until fragrant, 1 minute. Add the black beans and stir until coated and heated through, 2 minutes. Add 1/2 the enchilada sauce and the water and stir to combine.

TIP: No need to wash out the pan before adding the veggies!


Place the mini flour tortillas on a flat surface and fill with generous spoonfuls of the enchilada filling. Roll the tortillas to enclose the filling and place, seam-side down, in a large baking dish. Spoon over the remaining enchilada sauce and sprinkle over the reserved bacon. Top with shredded Cheddar cheese. Bake until the cheese is golden and melted, 10-15 minutes.


While the enchiladas are baking, finely chop the tomato. Roughly chop the coriander. Combine the tomato and coriander in a bowl, drizzle with olive oil and season with salt and pepper. Stir to coat.


Divide the cheesy bacon and black bean enchiladas between plates and top with the yoghurt and the salsa.