Chipotle Black Bean Enchiladas
with Mozzarella and Baby Leaf Salad
- Milk
- Celery
- Cereals containing gluten
- Sulphites
- May contain traces of allergens
- Celery
Our Chipotle Black Bean Enchiladas is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Ingredients
1
Bell Pepper
(May be present: Celery)
1
Garlic Clove
1
Black Beans
1
Mozzarella
(Contains: Milk)
20
Chipotle Paste
10
Vegetable Stock Paste
(Contains: Celery)
1
Finely Chopped Tomatoes
6
Plain Taco Tortillas
(Contains: Cereals containing gluten)
12
Red Wine Vinegar
(Contains: Sulphites)
50
Baby Leaf Mix
Not included in your delivery
½
Sugar for the Sauce
100
Water for the Sauce
¼
Sugar for the Dressing
1
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
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, squeezing out as much liquid as possible, then tear into pieces.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the pepper and fry until just soft, 3-4 mins.
Stir in the garlic, chipotle paste and black beans, then fry for 1 min more.
Stir through the vegetable stock paste, chopped tomatoes, sugar and water for the sauce (see pantry for both amounts).
Reduce the heat to medium and simmer until thickened, 6-8 mins. Then mash half of 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), reserving a quarter of the bean mixture for the topping. 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, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then mix well.
Just before you're ready to serve, toss the baby leaves in the dressing.
When everything's ready, share your chipotle black bean enchiladas between your plates.
Serve the salad alongside.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A well-spiced, satisfying dish that many found full of flavour; those sensitive to heat may want to reduce the chipotle paste slightly.
- Ease of prep: Straightforward to make with clear steps, though it can take a little longer than the guide suggests.
- Suggestions: Mash the black beans before adding them to the pan to protect non-stick cookware; adding a little grated cheddar inside the tortillas and reducing the water slightly can improve both texture and richness.
- Next-day meals: Leftovers keep well and make a great lunch the following day.
- Portions: This is a generous recipe — two people may find it comfortably feeds three.
