Spicy Black Bean and Corn Enchiladas

with Avo Lime Crema
Add a bit of spice to your life!
Cooking time: 40 min
Cals 883 · Prot 24 · Carbs 108 · Fat 43
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Red onion
1 Piece
Garlic cloves
3 Piece
Jalapeno slices
30 Grams
Sweet corn kernels
145 Grams
Black beans
240 Grams
Olive oil
0.5 Tbsp
Chipotle powder
4 Grams
Smoked paprika powder
2 Grams
Coriander cumin powder
4 Grams
Tomato passata
200 Grams
Vegetable stock cube
1 Piece
Brown sugar
10 Grams
Black pepper
0.5 Tsp
Wholewheat tortilla wraps
4 Piece
Mild tomato salsa
60 Grams
Vegan mozzarella
50 Grams


1 Piece
Soy cream
250 ML
1 Piece
Fresh coriander
15 Grams
0.5 Tsp


1 Prep filling
Preheat the oven to 200°C/180°C fan. Peel and chop the onion and garlic. Chop the jalapeno slices roughly. Rinse and drain the sweet corn kernels and black beans.
2 Cook filling
Heat a pan over a medium heat with a drizzle of oil. Add the onion and cook with a pinch of salt for 5 min. Add the garlic, chipotle (spicy!), smoked paprika and cumin coriander powder and cook for 2 min further. Add the jalapeno (spicy!), corn, black beans, tomato passata, stock cube, sugar, a generous splash of water, salt and black pepper. Simmer for 5 min.
3 Fill and bake
Divide the filling among the tortilla wraps and fold or roll them into parcels. Place them, seam-side down, into an oiled baking dish. Spoon the tomato salsa over the top and sprinkle with the mozzarella. Bake for 10 min. Meanwhile, slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon. 
4 Make avocado
Add the avocado to a bowl. Add the soy cream gradually. Stop when you reach your desired avo crema consistency. (See pro tip!). Add the lime juice. Mash with a fork until smooth. Season with plenty of salt and garnish with coriander.
5 Serve
Serve the hot enchiladas with the avo crema on the side. 
Tips for fussy eaters
Can't handle the heat? Go easy on the jalapenos!
Pro tip
Use any leftover soy cream later in the week for pasta sauce!

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