Tex-Mex Black Bean and Pepper Enchiladas
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Tex-Mex Black Bean and Pepper Enchiladas

Tex-Mex Black Bean and Pepper Enchiladas

with Plant-Based Cheese and Tortilla Chips

Enchiladas are pure comfort food – and a perfect way to eat more veggies! This dish features tortillas filled with DIY enchilada sauce, black beans and sweet peppers, and they're topped with plant-based cheese and crispy crushed tortilla chips. Dinner is served!


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

Preparation Time35 minutes
Cooking Time8 minutes


serving amount

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

1 unit(s)

Black Beans

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

1 unit(s)

Vegetable Broth Concentrate

(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)

1 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

1 tbsp

Tex-Mex Paste

(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)

1 unit(s)

Yellow Onion

1 unit(s)

Sweet Bell Pepper

¾ cup

Plant-Based Mozzarella Cheese, shredded

7 g


85 g

Tortilla Chips

Not included in your delivery

2.33 tbsp


0.12 tsp


0.12 tsp



Nutrition Values

Calories1050 kcal
Fat44 g
Saturated Fat14 g
Carbohydrate142 g
Sugar15 g
Dietary Fiber18 g
Protein28 g
Cholesterol0 mg
Sodium2600 mg
Trans Fat0.1 g
Potassium1000 mg
Calcium400 mg
Iron9 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.


Medium Bowl
Measuring Spoons
Medium Pot
Measuring Cups
Large Non-Stick Pan


  • Peel, then cut onion into 1/4-inch pieces. 
  • Core, then cut pepper into 1/2-inch pieces. 
  • Drain, then rinse beans.
  • Roughly chop cilantro. 
  • Open one side of the package of tortilla chips. Using a rolling pin or heavy-bottomed pot, crush chips in their package until broken into small crumbs (or finely chop, if you prefer).
  • Add tortilla chips, 1/2 tbsp (1 tbsp) oil and half the Enchilada Spice Blend to a medium bowl, then toss to combine. Set aside.
  • Heat a medium pot over medium heat.
  • When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then Cream Sauce Spice Blend. Cook, stirring constantly, until fragrant, 20 sec. 
  • Increase heat to medium-high, then whisk in 3/4 cup (1 1/2 cups) water, Tex-Mex Paste and broth concentrate until smooth, 1 min. Bring to a boil.
  • Once boiling, simmer, whisking often, until enchilada sauce thickens slightly, 4-6 min. 
  • Remove from heat.
  • Heat a large non-stick pan over medium-high heat. 
  • When hot, add 1 tbsp (2 tbsp) oil, then onions and peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. 
  • Add beans and remaining Enchilada Spice Blend. Cook, stirring constantly, until fragrant, 1 min. Season with salt and pepper, to taste.
  • Lightly oil an 8x8-inch baking dish (9x13-inch for 4 ppl) with 1 tsp (2 tsp) oil.
  • Place tortillas on a clean work surface.
  • Divide bean filling between tortillas.
  • Roll up to close enchiladas and place, seam-side down, in the prepared baking dish.
  • Drizzle remaining enchilada sauce over top, then sprinkle with cheese and crushed tortilla chips.
  • Broil in the middle of the oven, until cheese melts and edges of enchiladas are slightly crispy, 3-6 min. (TIP: Keep an eye on enchiladas so they don't burn.)
  • Divide enchiladas between plates.
  • Sprinkle over cilantro.