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Mexican Recipes
Cheesy Mexican Bean Enchiladas

Cheesy Mexican Bean Enchiladas

with Charred Corn Salsa

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It’s a Mexican fiesta done properly – with beans, tortillas, lots of cheese and salsa. It’s colourful, delicious and a heap of fun. Don’t forget to dollop on the yoghurt and give it all a fresh squeeze of lemon to really get the fiesta going!


Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time40 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

red onion

1 unit


1 tin


1 tin

black beans

1 sachet

Mexican Fiesta spice blend

2 packet

enchilada sauce

6 unit

mini flour tortillas

(ContainsGlutenMay be presentSesame, Soy)

1 packet

shredded Cheddar cheese


1 bunch


1 unit


1 unit


1 packet

Greek yoghurt


Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3760 kJ
Fat34.1 g
of which saturates9.5 g
Carbohydrate113 g
of which sugars27.5 g
Protein36.1 g
Sodium3280 mg
Utensilsarrow down iconarrow down icon
Chopping board
Baking Dish
Medium Bowl
Medium 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. Grate the carrot (unpeeled). Drain the sweetcorn. Drain and rinse the black beans.


Heat a medium frying pan over a medium-high heat. Add the corn kernels and cook, tossing occasionally, until golden and lightly charred, 5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid or foil if the kernels start "popping" out!


SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. Return the pan to a medium-high heat with a drizzle of olive oil. Add the onion (reserve a little for the salsa if you like) and carrot and cook until softened, 3-4 minutes. Add the Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. Add the black beans, 1/2 the charred corn and 1/2 the enchilada sauce. Stir to combine, then remove the pan from the heat.


Working with one at a time, place a mini flour tortilla on a flat surface and top with a generous spoonful of the enchilada filling. Roll the tortilla to close and place, seam-side down, in a medium baking dish. Once all the tortillas are in the dish, top with the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese. Bake until the cheese is golden, 15 minutes.


While the enchiladas are baking, roughly chop the coriander. Finely chop the tomato. Slice the lime into wedges. Add any reserved red onion, the tomato and coriander to the bowl with the remaining charred corn. Drizzle with olive oil and add a squeeze of lime juice. Season to taste with salt and pepper and toss to coat. TIP: Add as much or as little lime juice as you like depending on your taste.


Divide the cheesy bean enchiladas between plates and top with Greek yoghurt and the salsa. Serve with any remaining lime wedges.