Spicy Black Bean and Corn Enchiladas

with Kale and Guacamole

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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 in a colander.

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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 and cook for 2 min further. Add the jalapeno (spicy!), corn, black beans, chopped tomatoes, stock cube, sugar, taco seasoning (spicy!)salt and black pepper. Simmer for 10 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 bake in the oven for 10 min.

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4 Make guacamole

Meanwhile, cut the avocado in half and remove its stone. Scoop the avocado out of its skin, then mash it with a fork. Finely chop the tomatoes. Juice the limes. Chop the coriander. Add the tomatoes, 1/1.5/2 Tbsp of lime juice and the coriander to the avocados. Season with a pinch of salt.

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5 Make kale salad

Rinse the kale and discard its hard stem. Chop or tear the kale leaves into bite-size pieces. Transfer them to a bowl and squeeze in 0.5/0.75/1 Tbsp of lime juice. Add the olive oil and a pinch of salt. Massage the kale for 30 seconds. 

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6 Serve

Serve the hot enchiladas with the chunky guacamole and the kale salad

Tips for fussy eaters

Can't handle the heat? Go easy on the jalapenos!

Pro tip

Enchiladas can be filled with a variety of ingredients, including meats, cheese, beans, potatoes and vegetables.

Add a bit of spice to your life!

Cooking Time: 30 min

Cals 721 · Prot 24 · Carbs 110 · Fat 25

Dairy-Free

Ingredients

Number of people

Enchiladas

Red onion 1 Piece
Garlic cloves 3 Pieces
Jalapeno slices 30 Grams
Sweet corn kernels 145 Grams
Black beans 240 Grams
Olive oil 2 Tbsp
Chopped tomatoes 400 Grams
Vegetable stock cube 1 Piece
Brown sugar 10 Grams
Taco seasoning 10 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Wholewheat tortilla wraps 4 Pieces
Mild tomato salsa 60 Grams

Guacamole

Avocado 1 Piece
Tomatoes 1 Piece
Lime 1 Piece
Fresh coriander 15 Grams
Salt 0.5 Tsp

Kale salad

Kale 100 Grams
Olive oil 0.5 Tbsp
Salt 0.5 Tsp

Add a bit of spice to your life!

Cooking Time: 30 min

Cals 721 · Prot 24 · Carbs 110 · Fat 25

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 in a colander.

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 and cook for 2 min further. Add the jalapeno (spicy!), corn, black beans, chopped tomatoes, stock cube, sugar, taco seasoning (spicy!)salt and black pepper. Simmer for 10 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 bake in the oven for 10 min.

photo

4 Make guacamole

Meanwhile, cut the avocado in half and remove its stone. Scoop the avocado out of its skin, then mash it with a fork. Finely chop the tomatoes. Juice the limes. Chop the coriander. Add the tomatoes, 1/1.5/2 Tbsp of lime juice and the coriander to the avocados. Season with a pinch of salt.

photo

5 Make kale salad

Rinse the kale and discard its hard stem. Chop or tear the kale leaves into bite-size pieces. Transfer them to a bowl and squeeze in 0.5/0.75/1 Tbsp of lime juice. Add the olive oil and a pinch of salt. Massage the kale for 30 seconds. 

photo

6 Serve

Serve the hot enchiladas with the chunky guacamole and the kale salad

Tips for fussy eaters

Can't handle the heat? Go easy on the jalapenos!

Pro tip

Enchiladas can be filled with a variety of ingredients, including meats, cheese, beans, potatoes and vegetables.

Ingredients

Number of people

Enchiladas

Red onion 1 Piece
Garlic cloves 3 Pieces
Jalapeno slices 30 Grams
Sweet corn kernels 145 Grams
Black beans 240 Grams
Olive oil 2 Tbsp
Chopped tomatoes 400 Grams
Vegetable stock cube 1 Piece
Brown sugar 10 Grams
Taco seasoning 10 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Wholewheat tortilla wraps 4 Pieces
Mild tomato salsa 60 Grams

Guacamole

Avocado 1 Piece
Tomatoes 1 Piece
Lime 1 Piece
Fresh coriander 15 Grams
Salt 0.5 Tsp

Kale salad

Kale 100 Grams
Olive oil 0.5 Tbsp
Salt 0.5 Tsp
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