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Chipotle Black Bean Enchaladas

with Mozzarella and Tomato Salad
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
707 kcal
Protein
: 
31.4g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Cereals containing gluten
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

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

1 carton(s)

Finely Chopped Tomatoes

6 unit(s)

Plain Taco Tortillas

(Contains: Wheat, Cereals containing gluten)

1 unit(s)

Medium Tomato

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

50 grams

Baby Leaf Mix

Not included in your delivery

100 milliliter(s)

Water for the Sauce

½ tsp

Sugar for the Sauce

1 tbsp

Olive Oil for the Dressing

¼ tsp

Sugar for the Dressing

Energy (kJ)2957 kJ
Energy (kcal)707 kcal
Fat21.3 g
of which saturates9.9 g
Carbohydrate82.6 g
of which sugars19.7 g
Dietary Fibre20.3 g
Protein31.4 g
Salt2.8 g
Potassium231.7 mg
Calcium6.2 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Knife
•Pan
•Large Bowl

Instructions

1

Halve the 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 pat dry with kitchen paper, making sure you squeeze out as much liquid as possible. Then tear into pieces.

2

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

Once the oil is hot, add the pepper and fry until just soft, 3-4 mins. Stir in the garlic, chipotle paste and the black beans and fry for 1 min.

 

3

Stir through the vegetable stock paste, chopped tomatoes, water and sugar for the sauce (see pantry for both amounts). 

Reduce the heat to medium and simmer the sauce until thickened, 6-8 mins. Then mash half of the black beans with a fork in the pan.

Meanwhile, preheat your grill to high.

4

Once the sauce has thickened, lay the tortillas on a board (3 per person), reserving a quarter of the mixture for the topping. Spoon the chipotle black 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 filled tortillas. 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. Place under the grill until golden and the cheese is bubbling, 5-6 mins.

5

Meanwhile, cut the tomato into 1cm chunks and add to a large bowl with the red wine vinegar, olive oil and sugar for the dressing (see pantry for both amounts). Season with salt and pepper and mix to combine. 

Just before you are ready to serve, toss the baby leaves through the dressing. 

6

When everything is ready, share the enchiladas between your serving plates.

Serve your salad alongside.

Enjoy!

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