Spicy Bean and Corn Enchiladas

with Vegan Mozzarella and Guacamole
Add a bit of spice to your life!
848 Reviews
Cals 947 · Prot 31 · Carbs 139 · Fat 39
Vegan
Try Hello Chef Now
30 min
Spicy Bean and Corn Enchiladas with Vegan Mozzarella and Guacamole
Add a bit of spice to your life!
848 Reviews
Cals 947 · Prot 31 · Carbs 139 · Fat 39
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Enchiladas
Red onion
1 Piece
Garlic cloves
2 Piece
Sweet corn kernels
145 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*
0.5 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) 3965 / 947
Fats (g) 39.2
of which saturated (g) 11.7
Carbohydrates (g) 139
of which sugars (g) 27.9
Fibers (g) 35.2
Proteins (g) 31
Salt (g) 5
*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

Prep filling

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.
Cook filling

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.
Simmer

3 Simmer

Add the corn, red kidney beans, tomato passata, 0.5/1/1 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.
Bake enchiladas

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.
Make guacamole

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.
Serve

6 Serve

Divide the spicy bean and corn enchiladas among plates and serve the guacamole on the side. Garnish with the remaining coriander.
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 2022 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 2022 Hello Chef All rights reserved · Terms of Service & Privacy Policy