Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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 blackbeans.
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!), smokedpaprika and cumincorianderpowder and cook for 2 min further. Add the jalapeno(spicy!), corn, blackbeans, tomatopassata, stockcube, sugar, a generous splash of water, salt and black pepper. Simmer for 5 min.
3 Fill and bake
Divide the filling among the tortillawraps and fold or roll them into parcels. Place them, seam-side down, into an oiled baking dish. Spoon the tomatosalsa 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.
Serve the hot enchiladas with the avocrema on the side.