Black Bean and Corn Veggie Enchiladas

with Sour Cream
This one's packed with hidden vegetables!
485 Reviews
Cals 971 · Prot 47 · Carbs 118 · Fat 47
Vegetarian
Family-Friendly
Try Hello Chef Now
30 min
Black Bean and Corn Veggie Enchiladas with Sour Cream
This one's packed with hidden vegetables!
485 Reviews
Cals 971 · Prot 47 · Carbs 118 · Fat 47
Vegetarian
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Filling
Red onion
1 Piece
Garlic cloves
2 Pieces
Red pepper
1 Piece
Large zucchini
1 Piece
Black beans
240 Grams
Olive oil
1 Tbsp
Fajita seasoning
10 Grams
Sweet corn kernels
145 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
4 Pieces
Mild tomato salsa
90 Grams
Grated orange cheddar 4*
60 Grams
Grated mozzarella 4*
60 Grams
Sour cream 4*
60 Grams

Allergens

*4 Milk
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.

Before you start

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

Instructions

Prep vegetables

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.
Fry vegetables

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.
Finish filling

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.
Assemble

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.
Bake

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.
Serve

6 Serve

Serve the enchiladas with the remaining sour cream.
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