Chipotle Black Bean and Chorizo Enchiladas

Name: Chipotle Black Bean and Chorizo Enchiladas with Mozzarella and Rocket
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit(s) Bell Pepper; 1 unit(s) Garlic Clove**; 1 carton(s) Black Beans; 1 ball(s) Mozzarella; 20 grams Chipotle Paste; 10 grams Vegetable Stock Paste; 1 carton(s) Finely Chopped Tomatoes with Onion and Garlic; 6 unit(s) Plain Taco Tortillas; 12 grams Red Wine Vinegar; 20 grams Wild Rocket; 90 grams Diced Chorizo; ½ tsp Sugar for the Sauce; ¼ tsp Sugar for the Dressing

with Mozzarella and Rocket

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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.

Tags:

Spicy

Allergens:

Milk

•Celery

•Cereals containing gluten

•Sulphites

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.

Total40 minutes

Active 35 minutes

DifficultyEasy

Ingredients

serving amount

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

Nutritional information

Energy (kJ)3506 kJ

Energy (kcal)838 kcal

Fat34.4 g

of which saturates13.2 g

Carbohydrate85.2 g

of which sugars19.8 g

Protein41.2 g

Salt7.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Garlic Press

•Pan

•Oven dish

•Large Bowl

Instructions

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.