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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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!)
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.
