Spicy Black Bean and Corn Enchiladas

with Avo Lime Crema

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vegan
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Instructions

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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.

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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.

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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. 

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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.

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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!

Add a bit of spice to your life!

Cooking Time: 40 min

Cals 914 · Prot 24 · Carbs 117 · Fat 44

Dairy-Free

Ingredients

Number of people

Enchiladas

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

Avo

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

Add a bit of spice to your life!

Cooking Time: 40 min

Cals 914 · Prot 24 · Carbs 117 · Fat 44

Dairy-Free

Instructions

photo

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.

photo

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.

photo

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. 

photo

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.

photo

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!

Ingredients

Number of people

Enchiladas

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

Avo

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