Spicy Jalapeno Kale and Corn Enchiladas

with Guacamole

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Vegan
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Vegan
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Instructions

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1 Prep filling

Peel and mince onion and garlic. Chop jalapeno slices roughly. Rinse and drain sweet corn kernels and black beans in a colander.

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2 Cook filling

Heat oil in a pan and fry onion for 5 minutes. Add garlic and fry for 2 minutes. Add jalapeno, sweet corn kernels, black beans, chopped tomatoes, salt and black pepper. Bring to a bubble an let stew on the pan for 5-10 minutes.

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3 Fill and Bake

Preheat the oven to 200°C. Lightly grease an oven casserole. Divide the filling to tortillas and roll. Place, seam side down, to the oven casserole. Spoon the salsa on top. Bake in the oven for 10 minutes.

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4 Make guacamole

Meanwhile, prepare the guacamole. Dice avocados and tomatoes. Juice limes. Chop coriander. In a bowl, combine avocado, tomatoes, 1/1.5/2 Tbsp of lime juice and chopped coriander. Season with a pinch of salt.

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5 Make kale salad

Rinse kale and discard hard stem. Chop or tear leaves to bite-size pieces. Transfer to a bowl. Squeeze in 0.5/0.75/1 Tbsp of lime juice. Add olive oil and a pinch of salt. Massage the kale for 30 seconds. Serve with hot enchiladas and chunky guacamole.

Tips for fussy eaters

Use their favourite filling for example potato or beans.

Pro tip

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

Add a bit of spice in your life!

Cooking Time: 30 min

Cals 838 · Prot 27.8 · Carbs 124.3 · Fat 32

Ingredients

Number of people

Enchiladas

Red onion 1 Pieces
Garlic cloves 3 Pieces
Jalapeno slices 30 Grams
Sweet corn kernels 100 Grams
Black beans 300 Grams
Olive oil 2 Tbsp
Chopped tomatoes 300 Grams
Salt 1 Tsp
Black pepper 0.75 Tsp
Tortilla wraps 4 Pieces
Tomato salsa, mild 100 Grams

Guacamole

Avocado 1 Pieces
Tomatoes 1 Pieces
Lime 1 Pieces
Fresh coriander 20 Grams
Salt 0.25 Tsp

Kale salad

Kale 150 Grams
Lime 1 Pieces
Olive oil 0.5 Tbsp
Salt 0.25 Tsp

Add a bit of spice in your life!

Cooking Time: 30 min

Cals 838 · Prot 27.8 · Carbs 124.3 · Fat 32

Instructions

photo

1 Prep filling

Peel and mince onion and garlic. Chop jalapeno slices roughly. Rinse and drain sweet corn kernels and black beans in a colander.

photo

2 Cook filling

Heat oil in a pan and fry onion for 5 minutes. Add garlic and fry for 2 minutes. Add jalapeno, sweet corn kernels, black beans, chopped tomatoes, salt and black pepper. Bring to a bubble an let stew on the pan for 5-10 minutes.

photo

3 Fill and Bake

Preheat the oven to 200°C. Lightly grease an oven casserole. Divide the filling to tortillas and roll. Place, seam side down, to the oven casserole. Spoon the salsa on top. Bake in the oven for 10 minutes.

photo

4 Make guacamole

Meanwhile, prepare the guacamole. Dice avocados and tomatoes. Juice limes. Chop coriander. In a bowl, combine avocado, tomatoes, 1/1.5/2 Tbsp of lime juice and chopped coriander. Season with a pinch of salt.

photo

5 Make kale salad

Rinse kale and discard hard stem. Chop or tear leaves to bite-size pieces. Transfer to a bowl. Squeeze in 0.5/0.75/1 Tbsp of lime juice. Add olive oil and a pinch of salt. Massage the kale for 30 seconds. Serve with hot enchiladas and chunky guacamole.

Tips for fussy eaters

Use their favourite filling for example potato or beans.

Pro tip

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

Ingredients

Number of people

Enchiladas

Red onion 1 Pieces
Garlic cloves 3 Pieces
Jalapeno slices 30 Grams
Sweet corn kernels 100 Grams
Black beans 300 Grams
Olive oil 2 Tbsp
Chopped tomatoes 300 Grams
Salt 1 Tsp
Black pepper 0.75 Tsp
Tortilla wraps 4 Pieces
Tomato salsa, mild 100 Grams

Guacamole

Avocado 1 Pieces
Tomatoes 1 Pieces
Lime 1 Pieces
Fresh coriander 20 Grams
Salt 0.25 Tsp

Kale salad

Kale 150 Grams
Lime 1 Pieces
Olive oil 0.5 Tbsp
Salt 0.25 Tsp
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