Black Bean and Corn Veggie Enchiladas

with Sour Cream

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Instructions

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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.

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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.

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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.

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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.

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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.

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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.

This one's packed with hidden vegetables!

Cooking Time: 30 min

Cals 914 · Prot 45 · Carbs 115 · Fat 35

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

This one's packed with hidden vegetables!

Cooking Time: 30 min

Cals 914 · Prot 45 · Carbs 115 · Fat 35

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.

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
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