Saucy Mexican Bean Enchiladas
with Charred Corn Salsa & Sour Cream
With beans, tortillas, plant-based cheese and charred yet sweet salsa, this Mexican favourite is colourful, delicious and a heap of fun to make. Don’t forget to dollop on the sour cream to really get the fiesta going!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½
Onion
1
carrot
½ tin
sweetcorn
1 tin
black beans
1 packet
enchilada sauce
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
½ packet
coriander
1
cucumber
1
tomato
1 packet
sour cream
(Contains: Milk; )
1 sachet
Mexican Fiesta spice blend
1 packet
Plant-Based Grated Cheese
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop onion (see ingredients). • Grate carrot. • Drain sweetcorn (see ingredients). Drain and rinse black beans.
• Heat a large frying pan over medium-high heat. Cook sweetcorn, tossing occasionally, until lightly browned, 4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return the pan to medium-high heat with a drizzle of olive oil. Cook onion and carrot until softened, 3-4 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. • Add black beans, half the charred corn and half the enchilada sauce. Stir to combine, then remove pan from heat. TIP: Add a splash of water if the filling looks dry.
• Preheat grill to medium-high. • Drizzle a baking dish with olive oil. Lay mini flourtortillas on chopping board. Spoon bean mixture into the centre. Roll tortilla up tightly and place, seam-side down, in the baking dish. • Repeat with remaining tortillas and bean mixture, ensuring they fit together snugly in the baking dish. • Top tortillas with the remaining enchilada sauce and sprinkle with plant-based grated cheese (see ingredients). Grill enchiladas until cheese is golden, 5-8 minutes.
• While the enchiladas are grilling, roughly chop coriander(see ingredients). Finely chop cucumber and tomato. Add coriander, cucumber and tomato to the remaining charred corn. • Drizzle with white wine vinegar and olive oil. Season to taste and toss to coat. Set aside.
• Divide Mexican bean enchiladas between plates. • Top with charred corn salsa and sour cream to serve. Enjoy!
