Chorizo Enchiladas
with Black Beans and a Cheesy Topping
Mexican food is recognised by UNESCO as an 'Intangible Cultural Heritage of Humanity'. We're not entirely sure what that means but we're in favour of anything that gives props to things that are delicious. And Mexican food is undeniably delicious. Like this enchilada recipe which is bursting with black beans and chorizo. Buen provecho!
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
Onion
1
Green Pepper
1
Chorizo Stick
1
Black Beans
1
Flat Leaf Parsley
1
Lime
30
Tomato Puree
¾
Mexican Spice
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
1
Creme Fraiche
(Contains Milk)
60
Mature Cheddar Cheese
(Contains Milk)
1
Honey
½
Cucumber
(May contain Celery)
1
Baby Leaves
Not included in your delivery
125
Water
1
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C.Halve, peel and thinly slice the onion into half moons. Halve, then remove the core from the green pepper and thinly slice. Cut the chorizo stick in half lengthways, remove the skin and slice into ½cm wide half moons. Drain and rinse the black beans in a colander. Finely chop the parsley (stalks and all). Grate the lime zest.
Put a drizzle of oil in a frying pan on medium-high heat. Add the chorizo and cook until crispy, 5 mins. Remove from the pan and set aside. Add the onion and pepper to the pan. Cook until soft, 5 mins. Stir in the tomato purée and Mexican spice, cook for 1 minute more, then add the black beans and chorizo. Pour in the water (amount specified in the ingredient list) and pop on a lid. Turn the heat to medium and cook for 5 mins.
Remove the lid from your pan. Simmer until the liquid has almost evaporated, 3-4 mins, then remove from the heat. Roughly mash the mixture with a potato masher. Stir in the parsley and lime zest. Taste and season with salt and black pepper if needed. Lay the tortillas on a board (two per person), spoon the mixture down the centre of each then roll them up into cylinders.
Drizzle a little oil over the bottom of an ovenproof dish, then lay in the tortillas. Pack them snugly, side by side, with the folded edge downwards so they don't unroll. Spoon the crème fraîche over the top and spread out evenly. Grate the cheddar cheese on top, then bake on the top shelf of your oven until golden brown, 15-18 mins.
Meanwhile, squeeze the lime juice into a large bowl. Add the honey and olive oil (amount specified in ingredient list). Season with salt and black pepper. Whisk together with a fork and your dressing is made! Halve the cucumber, scrape out the seeds with a teaspoon and chop into 1cm chunks.
When the enchiladas are cooked, remove from the oven and leave to cool slightly for 2 mins. Toss the baby leaf salad and cucumber in the dressing. Serve the enchiladas on plates with the salad alongside. Enjoy!
