Chipotle Black Bean Enchiladas
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Chipotle Black Bean Enchiladas

Chipotle Black Bean Enchiladas

with Mozzarella, Rocket and Soured Cream

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!

Cereals containing gluten

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.

Preparation Time40 minutes
Cooking time35 minutes


serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)

Garlic Clove

1 carton(s)

Black Beans

1 ball(s)


(Contains Milk)

20 grams

Chipotle Paste

10 grams

Vegetable Stock Paste

(Contains Celery)

1 carton(s)

Tomato Passata

6 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

20 grams

Wild Rocket

75 grams

Soured Cream

(Contains Milk)

Not included in your delivery

½ tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

¼ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)2958 kJ
Energy (kcal)707 kcal
Fat28.5 g
of which saturates11.9 g
Carbohydrate79.3 g
of which sugars15.3 g
Protein29.2 g
Salt3.25 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Paper Towel
Potato Masher
Oven dish


Get Prepped

Preheat your oven to 220°C/200°C fan/gas mark 7. 

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.

Fry the Pepper

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sliced pepper and fry until just soft, 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.

Sauce Things Up

Stir the veg stock paste, passata, sugar and water for the sauce (see pantry for both amounts) through the bean mixture. 

Reduce the heat to medium and simmer until thickened, 3-4 mins, then mash half of the beans using a potato masher or the back of a fork.

Add a splash of water if it's a little too thick.

Make your Enchiladas

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 mozzarella. Bake on the top shelf of your oven until golden, 8-10 mins.

Dress the Salad

Meanwhile, in a medium bowl, add the red wine vinegar, sugar and the olive oil 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 through the dressing.


When everything's ready, share your chipotle black bean enchiladas between your plates. Drizzle over the soured cream.

Serve the rocket salad alongside.