Black Bean and Corn Veggie Enchiladas

with Sour Cream
This one's packed with hidden vegetables!
Cals 914 · Prot 45 · Carbs 115 · Fat 35
Vegetarian
Family-Friendly
Try Hello Chef Now
30 min
photo
This one's packed with hidden vegetables!
Cals 914 · Prot 45 · Carbs 115 · Fat 35
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
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
60 Grams
Grated mozzarella
60 Grams
Sour cream
60 Grams

Tips for fussy eaters

Go easy on the spices!

Pro tip

This one reheats well! Have the leftovers for lunch the following day.

Before you start

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

Instructions

photo

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.
photo

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.
photo

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.
photo

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.
photo

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.
photo

6 Serve

Serve the enchiladas with the remaining sour cream.

Tips for fussy eaters

Go easy on the spices!

Pro tip

This one reheats well! Have the leftovers for lunch the following day.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

More recipes like this

Danish Burning Love with Bacon
Caramelised Onions and Mashed Potatoes
Meatball and Egg Shakshuka
with Fresh Parsley
Indian Spiced Sweet Potato and Lentil Pie
with Green Beans
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy