Black Bean and Veggie-Stuffed Enchiladas
with Plant-Based Mozzarella and Pico de Gallo- Sulphites
- Wheat
- Mustard
- Milk
- Soy
- May contain traces of allergens
- Sesame
- Triticale
- Peanuts
- Tree nuts
- Wheat
- Mustard
- Sulphites
- Gluten
- Fish
- Egg
- Crustaceans
Plant-based comfort food doesn't have to be hard to make! These perfect bean and veggie enchiladas are saucy, cheesy and filling! Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Roma tomatoes • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Sweet bell pepper • Red onion • Plant based mozzarella cheese (water, coconut oil, modified potato starch, modified corn starch, corn starch, sea salt, flavour, olive extract, carotene) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Limes • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro.
Ingredients
1 unit(s)
Black Beans
6 unit(s)
Flour Tortillas
(Contains: Milk, Soy, May contain traces of allergens, Sulphites, Wheat)
¾ cup
Plant-Based Mozzarella Cheese, shredded
1 unit(s)
Red Onion
½ unit(s)
Lime
1 unit(s)
Sweet Bell Pepper
8 g
Mexican Seasoning
(Contains: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy, May contain traces of allergens)
2 tbsp
Tex-Mex Paste
(Contains: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy, May contain traces of allergens, Mustard)
1 unit(s)
Vegetable Broth Concentrate
(Contains: Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites, May contain traces of allergens)
2 unit(s)
Tomato
7 g
Cilantro
10 g
Cream Sauce Spice Blend
(Contains: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, May contain traces of allergens, Wheat)
Not included in your delivery
1 tbsp
Plant-based Butter*
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Heat a medium pot over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then Cream Sauce Spice Blend. Whisk for 30 sec, until well combined.
- Whisk in 3/4 cup (1 1/2 cups) water, broth concentrate and half the Tex-Mex paste for 1 min, until smooth. Bring to a boil.
- Once boiling, reduce heat to medium-low.
- Simmer for 4-6 min, whisking often, until sauce thickens slightly.
- Remove from heat.
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- Cut pepper into 1/4-inch pieces.
- Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
- Using a strainer, drain and rinse beans.
- In a medium bowl, lightly mash beans.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers, half the onions and Mexican Seasoning. Cook for 3-4 min, stirring often, until softened and fragrant. Season with salt and pepper.
- Add beans, remaining Tex-Mex Paste and 1/4 cup (1/2 cup) water. Cook for 1-2 min, until combined. Season with pepper.
- Stir in lime zest, then remove from heat.
- Lightly oil an 8x8-inch baking dish (9x13-inch for 4 servings) with 1/2 tbsp (1 tbsp) oil.
- Place tortillas on a clean work surface.
- Divide bean filling and half the cheese between tortillas.
- Roll tortillas up to close and place, seam-side down, in the prepared baking dish.
- Drizzle enchilada sauce over top, then sprinkle with remaining cheese.
- Broil in the middle of the oven for 6-8 min, until cheese melts and edges of enchiladas are slightly crispy. (TIP: Keep an eye on them so they don't burn.)
- Meanwhile, cut tomato into 1/4-inch pieces.
- Roughly chop cilantro.
- To another medium bowl, add tomatoes, cilantro, 1 tsp (2 tsp) lime juice, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then stir to combine.
- Divide enchiladas between plates.
- Spoon salsa over top.
- Squeeze a lime wedge over top, if you like.
