Tex-Mex Black Bean and Plant-Based Cheese Enchiladas
with Peppers and Tortilla Chips- Sulphites
- Wheat
- Mustard
- May contain traces of allergens
- Egg
- Milk
- Tree nuts
- Sesame
- Soy
- Wheat
- Peanuts
- Triticale
- Sulphites
- Mustard
- Gluten
- Fish
- Crustaceans
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! Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • 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 • Yellow onion • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • 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) • 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) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Cilantro.
Ingredients
6 unit(s)
Flour Tortillas
(Contains: May contain traces of allergens, Sulphites, Egg, Milk, Tree nuts, Sesame, Soy, Wheat, Wheat)
1 unit(s)
Black Beans
1 tbsp
Cream Sauce Spice Blend
(Contains: Peanuts, Triticale, Tree nuts, Sesame, Soy, Wheat, Milk, Sulphites, Mustard, May contain traces of allergens, Wheat)
1 unit(s)
Vegetable Broth Concentrate
(Contains: Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites, May contain traces of allergens)
1 tbsp
Enchilada Spice Blend
(Contains: Tree nuts, Sulphites, Milk, Triticale, Peanuts, Sesame, Soy, Mustard, Wheat, May contain traces of allergens, Sulphites)
1 tbsp
Tex-Mex Paste
(Contains: Soy, Gluten, Fish, Sulphites, Egg, Tree nuts, Wheat, Sesame, Mustard, Milk, Crustaceans, May contain traces of allergens, Mustard)
1 unit(s)
Yellow Onion
1 unit(s)
Sweet Bell Pepper
¾ cup
Plant-Based Mozzarella Cheese, shredded
7 g
Cilantro
85 g
Tortilla Chips
(Contains: Sesame, Milk, May contain traces of allergens)
Not included in your delivery
2.33 tbsp
Oil*
0.12 tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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 with cilantro.
