Chipotle Black Bean and Chorizo Enchiladas
with Mozzarella and Rocket
This delicious Chipotle Black Bean and Chorizo Enchiladas has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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.
Ingredients
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
1 unit(s)
Garlic Clove**
1 carton(s)
Black Beans
1 ball(s)
Mozzarella
(Contains: Milk)
20 grams
Chipotle Paste
10 grams
Vegetable Stock Paste
(Contains: Celery)
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
6 unit(s)
Plain Taco Tortillas
(Contains: Cereals containing gluten)
12 grams
Red Wine Vinegar
(Contains: Sulphites)
20 grams
Wild Rocket
90 grams
Diced Chorizo
Not included in your delivery
½ tsp
Sugar for the Sauce
¼ tsp
Sugar for the Dressing
Utensils
Cooking Instructions and Tips
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the garlic (or use a garlic press). Drain and rinse the black beans in a sieve.
Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the diced chorizo and sliced pepper and fry until it starts to brown, 3-4 mins.
Stir in the garlic, chipotle paste (add less if you'd prefer things milder) and black beans, then fry for 1 min more.
Stir the veg stock paste, chopped tomatoes and sugar for the sauce (see pantry for amount) through the bean mixture.
Reduce the heat to medium and simmer until thickened, 7-8 mins, then mash half the black beans with a fork in the pan.
Meanwhile, preheat your grill to high.
Once the sauce has thickened, lay the tortillas on a board (3 per person). Reserve a quarter of the bean mixture for the topping, then spoon the remaining bean mixture 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 reserved bean mixture and torn mozzarella. Grill until golden and the cheese is bubbling, 5-6 mins.
In a medium bowl, add the red wine vinegar, a drizzle of olive oil and sugar for the dressing (see pantry for amount). Season with salt and pepper, then mix well.
Just before you're ready to serve, toss the rocket in the dressing.
When everything's ready, share your chipotle chorizo enchiladas between your plates.
Serve the salad alongside.
Enjoy!
