Spicy Black Bean and Corn Enchiladas

with Avo Lime Crema
Add a bit of spice to your life!
848 Reviews
Cals 1128 · Prot 29 · Carbs 137 · Fat 59
Vegan
Try Hello Chef Now
40 min
Spicy Black Bean and Corn Enchiladas with Avo Lime Crema
Add a bit of spice to your life!
848 Reviews
Cals 1128 · Prot 29 · Carbs 137 · Fat 59
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Enchiladas
Red onion
1 Piece
Garlic cloves
3 Piece
Jalapeno slices
30 Grams
Sweet corn kernels
122 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 9*
250 ML
Lime
1 Piece
Fresh coriander
15 Grams
Salt
0.5 Tsp

Allergens

*9 Soya
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.

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 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.
Cook filling

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.
Fill and bake

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.
Make avocado

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

5 Serve

Serve the hot enchiladas with the avo crema on the side.
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