Cheesy Mexican Bean Enchiladas
with Charred Corn Salsa
- Gluten
- Soy
- Wheat
- Milk
- Eggs
- Milk
- May contain traces of allergens
- Cashew
- Walnut
- Almond
- Macadamia
- Soy
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.
Ingredients
1
brown onion
1 cob
corn
½
lemon
1
capsicum
1 tin
black beans
1 packet
enchilada sauce
(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 bag
coriander
1
tomato
1 packet
Light Sour Cream
(Contains: Milk;)
1 sachet
Mexican Fiesta spice blend
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
1
olive oil
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the tasty Mexican flavours, though some found it mild and suggested adding extra spice or herbs to boost the taste.
- Ease of prep: Quick and easy to prepare, making it a great mid-week meal option that's fun to cook with kids.
- Suggestions: Several recommend adding more cheese and enchilada sauce for better coverage and flavour. Some enjoyed adding chicken or mince for extra protein.
- Leftovers: Generous portions often provided lunch for the next day, with some finding it even tastier as leftovers.
- Portions: While many found it filling, a few felt the serving size was small or wanted more wraps for the amount of filling.
