Tex-Mex Black Bean, Chorizo 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, chorizo 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) • Chorizo sausage (pork, water, sugars (dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, paprika extractives, spice extractives, bakon Hfbn) • 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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Egg, Milk, Tree nuts, Sesame, Soy, Wheat)
1 unit(s)
Black Beans
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Peanuts, Triticale, Tree nuts, Sesame, Soy, Wheat, Milk, Sulphites, Mustard)
1 unit(s)
Vegetable Broth Concentrate
(May contain Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Tree nuts, Sulphites, Milk, Triticale, Peanuts, Sesame, Soy, Mustard, Wheat)
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Soy, Gluten, Fish, Sulphites, Egg, Tree nuts, Wheat, Sesame, Mustard, Milk, Crustaceans)
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
(May contain Sesame, Milk)
250 g
Chorizo Sausage, uncased
Not included in your delivery
2.33 tbsp
Oil*
0.12 tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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 chorizo, onions and peppers. Cook, breaking up chorizo and stirring often until veggies have softened, and chorizo is cooked through, 4-6 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.
If you've opted to add chorizo, when the pan is hot, add chorizo along with onions and peppers. Season with salt and pepper. Cook, breaking up chorizo and stirring often until veggies have softened and chorizo is cooked through, 4-6 min**. Follow the rest of the recipe as written.