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Black Bean Chipotle Enchiladas
Black Bean Chipotle Enchiladas

Black Bean Chipotle Enchiladas

with Smashed Avocado, Sticky Wedges and Zesty Salad

Looking for a taste of everyday luxury? These Black Bean Chipotle Enchiladas are our best ever version, with premium ingredients for an extra special twist on a classic recipe.

Tags:
Veggie
Medium Spice
Allergens:
Milk
Wheat
Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total50 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 carton(s)

Black Beans

120 grams

Mature Cheddar Cheese

(Contains: Milk)

2 unit(s)

Garlic Clove

1 unit(s)

Baby Gem Lettuce

125 grams

Baby Plum Tomatoes

1 unit(s)

Lime

1 carton(s)

Tomato Passata

20 grams

Chipotle Paste

10 grams

Vegetable Stock Paste

6 unit(s)

Plain Taco Tortillas

(Contains: Wheat, Cereals containing gluten)

1 pot(s)

Smashed Avocado

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

1 tsp

Sugar for the Sauce

1 tbsp

Honey

Nutritional information

Energy (kJ)4600 kJ
Energy (kcal)1099 kcal
Fat41.8 g
of which saturates18.2 g
Carbohydrate127.8 g
of which sugars21.6 g
Dietary Fibre24.6 g
Protein40.1 g
Salt4.47 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Sieve
Garlic Press
Grater
Pan
Oven dish

Instructions

Cook the Wedges
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Do the Prep
2

Meanwhile, drain and rinse the black beans in a sieve. Pop half of them into a medium bowl and roughly mash with the back of a fork.

Grate the cheese. Peel and grate the garlic (or use a garlic press). 

Trim the baby gem, separate the leaves, then tear into bite-sized pieces. Halve the baby plum tomatoes. Cut the lime into wedges.

In a large bowl, combine half the lime juice with the olive oil for the dressing (see pantry for amount). Season with salt and pepper. Stir in the tomatoes and set aside.

Make your Bean Filling
3

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the garlic and cook, 30 secs.

Add the black beans (both whole and mashed), passata, chipotle, vegetable stock paste and sugar for the sauce (see pantry for amount). Taste and season with salt and pepper if needed.

Stir to combine and bring to the boil. Simmer until thickened, 2-3 mins.

Bake the Enchiladas
4

Lay the tortillas on a board (3 per person), spoon the bean filling down the centre of each, then roll them up to enclose the filling.

Drizzle a little oil over the bottom of an ovenproof dish, then lay in the wraps. Pack them snugly, side by side, with the folded edge underneath so they don't unroll. Top with the cheese.

Bake on the middle shelf of your oven until golden, 8-10 mins.

Finishing Touches
5

When the wedges have 5 mins left, remove the tray from the oven. Drizzle with the honey (see pantry for amount). Toss to coat, then roast for the remaining time.

Add the lettuce to the bowl with the tomatoes. Stir to evenly coat in the dressing.

Serve Up
6

When everything's ready, share the enchiladas between your plates. Top with a dollop of smashed avocado.

Serve the wedges and tomato salad on the side.

Serve any remaining lime wedges alongside for squeezing over.

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