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Black Bean Enchiladas
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Black Bean Enchiladas

Black Bean Enchiladas

with Seasoned Rice, Guacamole and Salsa

Taco night gets a makeover with our Black Bean Enchiladas. We'll show you how to make some truly delicious DIY refried beans that will have you ditching the canned stuff! Even better, there's Mexican-style spiced rice to go alongside and all the classic taco toppings for a tasty, filling feast!

Tags:
Veggie
Allergens:
Gluten
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

370 mL

Black Beans

113 g

Yellow Onion

3 unit

Garlic, cloves

2 tbsp

Mexican Seasoning

6 unit

Flour Tortillas

(Contains Gluten)

1 cup

Tomato Salsa

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

¾ cup

Jasmine Rice

2 unit

Green Onion

6 tbsp

Guacamole

1 unit

Lime

Not included in your delivery

3.5 tbsp

Oil*

0.31 tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories1080 kcal
Fat43 g
Saturated Fat8 g
Carbohydrate152 g
Sugar14 g
Dietary Fiber22 g
Protein21 g
Cholesterol0 mg
Sodium2980 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Potato Masher
8x8" Baking Dish
9x13" Baking Dish

Instructions

Prep
1

Before starting, preheat the broiler to high. Wash and dry all produce. Peel, then cut onion into 1/4-inch pieces. Peel, then mince or grate garlic. Zest all of the lime, then juice half. Cut remaining lime into wedges. Thinly slice green onions, keeping green and white parts separate.

Cook rice
2

Heat a medium pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then green onion whites, Enchilada Spice Blend, rice and half the garlic. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Make black bean filling
3

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp oil (dbl for 4 ppl), then onions, Mexican Seasoning and remaining garlic. Season with salt and pepper. Cook, stirring often, until onions soften slightly, 2-3 min. Carefully stir in lime juice and black beans, including liquid. Bring to a boil. Once boiling, reduce heat to medium. Cook, stirring occasionally, until liquid reduces slightly and beans soften, 4-5 min. Remove the pan from heat. Using a potato masher, roughly mash until bean mixture is slightly creamy.

Build enchiladas
4

Lightly oil an 8x8-inch baking dish (9x13-inch for 4 ppl) with 1/2 tbsp oil (dbl for 4 ppl). Place tortillas on a clean work surface. Divide black bean filling between tortillas. Roll up to close and place, in the prepared baking dish, seam-side down. Spoon salsa over enchiladas. Broil in the middle of the oven until edges of tortillas are slightly crispy, 3-4 min. (TIP: Keep an eye on enchiladas so they don't burn!)

Finish and serve
5

Fluff rice with a fork and stir in lime zest. Divide rice and enchiladas between plates. Dollop guacamole over enchiladas. Sprinkle with remaining green onions. Squeeze over lime wedge, if desired.