Spicy Bean and Corn Enchiladas

Name: Spicy Bean and Corn Enchiladas with Vegan Mozzarella and Guacamole
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Red onion; 3 Piece of Garlic cloves; 30 Grams of Jalapeno slices; 145 Grams of Sweet corn kernels; 240 Grams of Black beans; 2 Tbsp of Olive oil; 200 Grams of Tomato passata; 1 Piece of Vegetable stock cube; 10 Grams of Brown sugar; 4 Grams of Chipotle powder; 2 Grams of Smoked paprika powder; 1 Tsp of Salt; 1 Tsp of Black pepper; 4 Piece of Wholewheat tortilla wraps; 60 Grams of Mild tomato salsa; 1 Tbsp of Olive oil; 50 Grams of Vegan mozzarella; 4 Grams of Coriander cumin powder; 1 Tsp of Salt; 1 Piece of Avocado; 1 Piece of Lime; 15 Grams of Fresh coriander; 1 Tsp of Salt; 250 ML of Soy cream

with Vegan Mozzarella and Guacamole

Add a bit of spice to your life!

255 Reviews

Cals 1114 · Prot 29 · Carbs 137 · Fat 58

Vegan

30 min

Add a bit of spice to your life!

255 Reviews

Cals 1114 · Prot 29 · Carbs 137 · Fat 58

Vegan

Ingredients

Enchiladas

Red onion

1 Piece

Garlic cloves

3 Piece

Jalapeno slices

30 Grams

Sweet corn kernels

145 Grams

Black beans

240 Grams

Olive oil

2 Tbsp

Tomato passata

200 Grams

Vegetable stock cube 15*

1 Piece

Brown sugar

10 Grams

Chipotle powder

4 Grams

Smoked paprika powder

2 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Wholewheat tortilla wraps 10*11*

4 Piece

Mild tomato salsa

60 Grams

Olive oil

0.5 Tbsp

Vegan mozzarella

50 Grams

Coriander cumin powder

4 Grams

Avo

Salt

0.5 Tsp

Avocado

1 Piece

Lime

1 Piece

Fresh coriander

15 Grams

Salt

0.5 Tsp

Soy cream 9*

250 ML

Allergens

*15 Celery, *10 Wheat, *11 Gluten, *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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4652 / 1114
Fats (g)	58.1
of which saturated (g)	13.8
Carbohydrates (g)	137
of which sugars (g)	24
Fibers (g)	33.3
Proteins (g)	29.3
Salt (g)	4.6

*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

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.

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.

3 Simmer

Add the corn, red kidney beans, tomato passata, 0.5 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.

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.

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.