Black Bean Chipotle Enchiladas
with Smashed Avocado, Sticky Wedges and Charred Corn Slaw
Inspired by some of the world's most popular street food, these tasty Black Bean Chipotle Enchiladas are perfect for a casual sharing-style vegetarian dinner.
The quantities provided above are averages only.
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
450 grams
Potatoes
1 carton(s)
Black Beans
120 grams
Mature Cheddar Cheese
(Contains Milk)
2 unit(s)
Garlic Clove
160 grams
Sweetcorn
120 grams
Coleslaw Mix
64 grams
Mayonnaise
(Contains Egg, Mustard)
1 carton(s)
Tomato Passata
20 grams
Chipotle Paste
10 grams
Vegetable Stock Paste
(Contains Celery)
6 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
1 pot(s)
Smashed Avocado Pot
Not included in your delivery
1 tsp
Sugar for the Sauce
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, drain and rinse the black beans in a sieve. Pop half of them into a medium bowl and roughly mash with the back of a fork.
Grate the cheese.
Peel and grate the garlic (or use a garlic press).
Drain the sweetcorn in a sieve. Heat a large frying pan on high heat (no oil).
Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
Transfer the charred corn to a medium bowl, then add the coleslaw mix and mayonnaise. Season with salt and pepper, toss to coat, then set aside.
Return the (now empty) frying pan to medium heat with a drizzle of oil.
Once hot, add the garlic and cook, 30 secs.
Add the black beans (both whole and mashed), passata, chipotle, vegetable stock paste and sugar (see pantry for amount). Taste and season with salt and pepper if needed.
Stir to combine and bring to the boil. Simmer until thickened, 2-3 mins.
Lay the tortillas on a board (2 per person), spoon the bean filling 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 cheese.
Bake on the middle shelf of your oven until golden, 8-10 mins.
When the wedges have 5 mins left, remove the tray from the oven. Drizzle with the honey (see pantry for amount). Toss to coat, then roast for the remaining time.
When everything's ready, share the enchiladas between your plates. Top with a dollop of smashed avocado.
Serve the charred corn slaw and wedges alongside.
Enjoy!
