Black Bean and Corn Veggie Enchiladas

Name: Black Bean and Corn Veggie Enchiladas with Sour Cream
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Red onion; 2 Piece of Garlic cloves; 1 Piece of Red pepper; 1 Piece of Large zucchini; 240 Grams of Black beans; 1 Tbsp of Olive oil; 10 Grams of Fajita seasoning; 122 Grams of Sweet corn kernels; 70 Grams of Tomato paste; 100 ML of Water; 60 Grams of Sour cream; 1 Tsp of Salt; 1 Tsp of Black pepper; 4 Piece of Wholewheat tortilla wraps; 90 Grams of Mild tomato salsa; 60 Grams of Grated orange cheddar; 60 Grams of Grated mozzarella; 60 Grams of Sour cream

with Sour Cream

This one's packed with hidden vegetables!

141 Reviews

Cals 1011 · Prot 50 · Carbs 127 · Fat 46

Vegetarian

Family Friendly

30 min

Black Bean and Corn Veggie Enchiladas with Sour Cream

This one's packed with hidden vegetables!

141 Reviews

Cals 1011 · Prot 50 · Carbs 127 · Fat 46

Vegetarian

Family Friendly

Ingredients

Filling

Red onion

1 Piece

Garlic cloves

2 Piece

Red pepper

1 Piece

Large zucchini

1 Piece

Black beans

240 Grams

Olive oil

1 Tbsp

Fajita seasoning

10 Grams

Sweet corn kernels

122 Grams

Tomato paste

70 Grams

Water

100 ML

Sour cream 4*

60 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

To serve

Wholewheat tortilla wraps 10*11*

4 Piece

Mild tomato salsa

90 Grams

Grated orange cheddar 4*

60 Grams

Grated mozzarella 4*

60 Grams

Sour cream 4*

60 Grams

Allergens

*4 Milk, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4229 / 1011
Fats (g)	46
of which saturated (g)	26.1
Carbohydrates (g)	127
of which sugars (g)	22.3
Fibers (g)	25.7
Proteins (g)	50
Salt (g)	4.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Peel and slice the onion. Peel and mince the garlic. Slice the red bell peppers. Halve the zucchini lengthwise, then slice it. Rinse and drain the black beans.

2 Fry vegetables

Heat a non-stick pan over a medium-low heat with a drizzle of olive oil. Once hot, add the onion and bell pepper and cook for 5-6 min or until softened. Once softened, add the garlic and zucchini and fry for 2 min further.

3 Finish filling

Add the fajita seasoning and cook for 1 min. Add the drained beans, sweet corn kernels, tomato paste and measured water. Simmer for 4-5 min. Fold in half of the sour cream and season with salt and pepper.

4 Assemble

Divide the filling among the tortillas. Turn the sides of the tortillas in on the filling. Tightly roll the tortillas from the bottom upwards. Transfer them to an ovenproof dish, seam-side down.

5 Bake

Spoon the tomato salsa over the enchiladas. Sprinkle with the grated cheddar and mozzarella cheese. Bake in the oven for 15 min until browned and crispy on top.