Peri Peri Spiced Chorizo and Black Bean Enchiladas
with Cheese Sauce and Apple & Baby Leaf Salad
- Milk
- Wheat
- Cereals containing gluten
- Sulphites
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- May contain traces of allergens
A Mexican classic, enchiladas are a tortilla based dish where the tortillas are rolled around a filling, then covered with a savoury sauce or cheese. These Peri Peri Spiced Chorizo and Black Bean Enchiladas are a warm and spicy version, laden with smoky peri peri flavour.
Ingredients
90 grams
Diced Chorizo
(Contains: Milk)
1 carton(s)
Black Beans
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
1 sachet(s)
Peri Peri Seasoning
(May contain traces of: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
60 grams
Cheese Sauce
(Contains: Milk)
1 unit(s)
Apple
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
50 grams
Baby Leaf Mix
Not included in your delivery
75 milliliter(s)
Water for the Sauce
1 tbsp
Honey
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Utensils
Instructions
a) Heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
c) Meanwhile, preheat your grill to high.
a) Drain and rinse the black beans in a sieve.
b) Pop half of them into a bowl and roughly mash with the back of a fork.
c) Add the beans, passata, chicken stock paste, peri peri seasoning and water for the sauce (see pantry for amount) to the chorizo.
d) Bring to the boil, then reduce the heat and simmer until thickened, 2-3 mins. Season with salt and pepper. Stir in the honey (see pantry for amount).
a) Lay the tortillas on a board (3 per person), spoon the chorizo filling down the centre of each, then roll them up to enclose the filling.
b) Drizzle a little oil over the bottom of an ovenproof dish, then lay in the wraps.
c) Pack them snugly, side by side, with the folded edge underneath so they don't unroll.
a) Top with the cheese sauce and spread it to get an even layer of sauce.
b) Grill on the top shelf of your oven until golden, 6-7 mins.
a) Meanwhile, quarter, core and thinly slice the apple (no need to peel).
b) In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts).
c) Season with salt and pepper.
d) Add the apple and baby leaves to the dressing and toss together.
a) Transfer the chorizo and cheese enchiladas to your serving plates.
b) Spoon over any leftover sauce.
c) Serve the apple and baby leaf salad alongside.
