Spicy Bean and Corn Enchiladas
with Vegan Mozzarella and Guacamole
Add a bit of spice to your life!
Cals 973 · Prot 32 · Carbs 141 · Fat 39
Vegan
30 min
Add a bit of spice to your life!
Cals 973 · Prot 32 · Carbs 141 · Fat 39
Vegan
Ingredients
Enchiladas
Red onion
1 Piece
Garlic cloves
2 Piece
Sweet corn kernels
122 Grams
Red kidney beans
240 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Chipotle powder
2 Grams
Smoked paprika powder
2 Grams
Coriander cumin powder
4 Grams
Tomato passata
200 Grams
Vegetable stock cube
15*
1 Piece
Brown sugar
10 Grams
Black pepper
0.5 Tsp
Wholewheat tortilla wraps
10*11*
4 Piece
Mild tomato salsa
60 Grams
Vegan mozzarella
50 Grams
Guacamole
Fresh coriander
15 Grams
Avocado
1 Piece
Lime
1 Piece
Salt
0.5 Tsp
Allergens
*15 Celery, *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) | 4076 / 973 |
| Fats (g) | 39.1 |
| of which saturated (g) | 11.7 |
| Carbohydrates (g) | 141 |
| of which sugars (g) | 22 |
| Fibers (g) | 35.7 |
| Proteins (g) | 31.8 |
| Salt (g) | 3.1 |
*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 filling
- Preheat the oven to 220°C/200°C fan.
- Peel and finely chop the red onion.
- Peel and mince and garlic.
- Drain and rinse the sweet corn kernels and the red kidney beans.
2 Cook filling
- Heat a large pan over a medium-high heat with a drizzle of oil.
- Once hot, add the onion with a pinch of salt and fry for 5 min until softened.
- Add the garlic, chipotle (spicy!), smoked paprika and the coriander cumin powder and cook for 2 min further.
Tip! Sensitive to spice? Go easy on the chipotle.
3 Simmer
- Add the corn, red kidney beans, tomato passata, 0.5 vegetable stock cube, brown sugar, a generous splash of water and simmer for 5 min until thickened.
- Remove from the heat and season with salt and black pepper.
4 Bake enchiladas
- Divide the filling among the tortilla wraps.
- Roll and place into an oiled baking dish, seam-side down.
- Sprinkle evenly with the vegan mozzarella.
- Bake for 10 min or until the cheese is melted and golden - these are your enchiladas.
5 Make guacamole
- Meanwhile, finely chop the coriander leaves.
- Slice the avocado in half and remove its stone.
- Scoop the avocado out of its skin using a spoon into a bowl.
- Add a squeeze of lime juice and mash with a fork until smooth.
- Add the coriander (reserve some for garnish) and season generously with salt.
6 Serve
- Serve the Spicy Bean and Corn Nnchiladas with the guacamole on the side.
- Garnish with the remaining coriander.
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