Cheesy Mexican Bean Enchiladas

Cheesy Mexican Bean Enchiladas

with Charred Corn Salsa

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Bursting with spicy beans and melty Cheddar cheese, these enchiladas are failproof and a heap of fun. Topped with a juicy corn salsa, and of course, sour cream, meet your new go-to Mexican meal.


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Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


brown onion

1 cob






1 tin

black beans

1 packet

enchilada sauce


mini flour tortillas

(ContainsGluten, SoyMay be present Soy, Milk)

1 bag




1 packet

light sour cream


1 sachet

Mexican Fiesta spice blend

(May be present Gluten)

1 packet

shredded Cheddar cheese


Not included in your delivery


olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3140 kJ
Fat29.9 g
of which saturates12.6 g
Carbohydrate88.4 g
of which sugars21.4 g
Protein28.7 g
Sodium2290 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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Finely chop the brown onion. Slice the kernels off the corn cob. Thinly slice the capsicum. Slice the lemon into wedges. Drain and rinse the black beans.


Place a medium frying pan over a medium-high heat. Add the corn kernels and cook, tossing occasionally, until golden and lightly charred, 5 minutes. Transfer to a medium bowl.

TIP: Cover the pan with a lid or foil if the kernels start "popping" out!


SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Return the pan to a medium-high heat with a drizzle of olive oil. Cook the onion and capsicum, stirring until softened, 3-4 minutes. Add the Mexican Fiesta spice blend and cook, stirring until fragrant, 1-2 minutes. Add the black beans, 1/2 the charred corn and 1/2 the enchilada sauce. Stir to combine, then remove the pan from the heat.


Preheat the grill to medium-high. Working with one at a time, place a mini flourtortilla on a flat surface and top with a generous spoonful of the filling. Roll the tortilla to enclose and place, seam-side down, in a medium baking dish. Once all the tortillas are in the dish, top with the remaining enchilada sauce and the shredded Cheddar cheese. Grill until the cheese is golden, 5-8 minutes.


While the enchiladas are grilling, roughly chop the coriander. Finely chop the tomato. Add the tomato and coriander to the charred corn. Drizzle with olive oil and add a squeeze of lemon juice. Season with salt and pepper and toss to coat.

TIP: Add as much or as little lemon juice as you like, depending on your taste.


Divide the cheesy Mexican bean enchiladas between plates. Top with a dollop of light sour cream and the charred corn salsa. Serve with any remaining lemon wedges.