Cheesy Bacon & Black Bean Enchiladas
with Tomato Salsa
- Gluten
- Soy
- Wheat
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Eggs
- Milk
- Cashew
- Walnut
- Almond
- Macadamia
We decided to shake things up on the enchilada front by adding bacon to a black bean, capsicum and corn filling. The result? It did just what we hoped it would, giving a delicious, smokey flavour that rounds them off perfectly.
Ingredients
1 unit
red onion
2 clove
garlic
1 unit
red capsicum
1 unit
corn
2 tin
black beans
1 packet
bacon
2 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy)
1 packet
enchilada sauce
(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia)
12 unit
mini flour tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1 packet
Cheddar cheese
(Contains: Milk)
2 unit
tomato
1 bag
coriander
1 tub
sour cream
(Contains: Milk)
Not included in your delivery
olive oil
1 tbs
water
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Finely chop the red onion. Finely chop the garlic (or use a garlic press). Cut the red capsicum into 2cm chunks. Slice the corn kernels from the cob. DTIP: Do this in a large bowl to prevent the kernels from going everywhere! Drain and rinse the black beans. Transfer to a bowl and lightly mash with a fork or potato masher. Cut the bacon into 1cm chunks.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the bacon and cook, stirring occasionally, until browned, 5-6 minutes. Transfer 1/2 the bacon to a bowl and set aside.
Return the frying pan with 1/2 the bacon in it to a medium-high heat. Add the onion, capsicum and corn and cook, stirring occasionally, until softened, 3-4 minutes. Add the garlic, Tex-Mex spice blend and another drizzle of olive oil and cook until fragrant, 1 minute. Add the black beans and stir until well combined and heated through, 2 minutes. Add 1/2 the enchilada sauce and the water and stir to combine.
Place the mini flour tortillas on a flat surface and fill with generous spoonfuls of the enchilada filling. Roll the tortillas to enclose the filling and place, seam-side down, in a large baking dish. Spoon over the remaining enchilada sauce and sprinkle with the reserved bacon and the shredded Cheddar cheese. Bake until the cheese is golden, 10-15 minutes
While the enchiladas are baking, finely chop the tomato. Roughly chop the coriander. Place the tomato and coriander in a bowl, drizzle with olive oil and season with salt and pepper. Toss to combine.
Divide the cheesy bacon enchiladas between plates and top with a dollop of sour cream and the tomato salsa.
