Cheesy Chorizo Enchiladas
with Black Beans and Citrus Salad
Mexican food is recognised by UNESCO as an 'Intangible Cultural Heritage of Humanity'… Basically, Mexican food is undeniably delicious! Like this enchilada recipe, which is bursting with black beans and chorizo. ¡Buen provecho!
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.
Ingredients
½
Mexican Style Spice Mix
1
Baby Gem Lettuce
15
Honey
60
Chorizo
1
Onion
30
Tomato Puree
60
Mature Cheddar Cheese
(Contains Milk)
1
Black Beans
1
Lime
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
1
Green Pepper
(May contain Celery)
112.5
Creme Fraiche
(Contains Milk)
½
Cucumber
(May contain Celery)
Not included in your delivery
1
Olive Oil for the Dressing
120
Water for the Beans
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Halve, peel and thinly slice the onion into half moons. Halve, then remove the core from the green pepper and thinly slice. Cut the chorizo stick in half lengthways, remove the skin and slice into ½cm wide half moons. Drain and rinse the black beans in a sieve. Zest the lime.
Heat a glug of oil in a frying pan on medium-high heat. Add the chorizo, cook for 5 mins. Remove from the pan, set aside. Add the onion and pepper to the pan. Cook until soft, 5 mins. Stir in the tomato purée and fajita seasoning (use less if you don't like spice), cook for 1 minute more. Add the black beans, chorizo, water (amount specified in the ingredient list) and pop on a lid. Reduce the heat to medium, cook for 5 mins.
Once the 5 mins is up, remove the lid from your pan. Simmer until the liquid has almost evaporated, 3-4 mins, then remove from the heat. Roughly mash the mixture with a potato masher. Stir in the lime zest. Taste and season with salt and black pepper if needed. Lay the tortillas on a board (two per person), spoon the mixture down the centre of each then roll them up into cylinders.
Drizzle a little oil over the bottom of an ovenproof dish, then lay in the tortillas. Pack them snugly, side by side, with the folded edge downwards so they don't unroll. Spoon the crème fraîche over the top in dollops and then spread it out evenly. Grate the cheddar cheese on top, then bake on the top shelf of your oven until golden brown, 15-18 mins.
Meanwhile, squeeze the lime juice into a large bowl. Add the honey and olive oil (amount specified in the ingredient list). Season with salt and black pepper. Whisk together with a fork and your dressing is made! Halve the cucumber, scrape out the seeds with a teaspoon (discard the seeds) and chop the flesh into 1cm chunks.
When the enchiladas are cooked, remove from the oven and leave to cool slightly for 2 mins. Toss the baby gem and cucumber in the dressing. Serve the enchilladas on plates with the salad alongside. Enjoy!
