Cheezy Butter Bean Enchiladas
with Plant-Based Aioli & Charred Corn Salsa
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
If you're looking for a fun meat-free meal, these enchiladas are it. From the tomatoey, mildly spiced butter beans, to the sweet and zingy charred corn salsa, every bite is a delight - and you'd never know that the cheese and aioli are plant-based.
Ingredients
1
onion
2 clove
garlic
1
capsicum
1 bag
herbs
1
carrot
1 tin
sweetcorn
1 tin
butter beans
1 sachet
vegetable stock powder
1 box
passata
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1 packet
plant-based aioli
1 sachet
All-American spice blend
1 packet
plant-based shredded Cheddar cheese
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
ā cup
water
1 drizzle
red wine vinegar
Utensils
Cooking Steps
Finely chop onion and garlic. Roughly chop capsicum and herbs (including the stems). Grate the carrot. Drain the sweetcorn. Drain and rinse butter beans.
Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside.
TIP: Cover the pan with a lid if the kernels are "popping" out.
Return pan to high heat with a drizzle of olive oil. Cook onion, capsicum and carrot until softened, 5-6 minutes. Add All-American spice blend and garlic and cook until fragrant, 1 minute. Add beans, vegetable stock powder, the plant-based butter, the water and 1/2 the passata. Cook until slightly thickened, 1 minute. Remove pan from heat. Lightly crush beans with a potato masher or fork. Season with salt and pepper to taste.
Preheat grill to high. Drizzle a baking dish with olive oil. Lay mini flour tortillas on a chopping board. Spoon some bean mixture down the centre of a tortilla, then roll it up tightly and place, seam-side down, in the baking dish. Repeat with remaining tortillas and bean mixture, ensuring tortillas fit together snugly. Pour over remaining passata. Sprinkle with plant-based shredded Cheddar cheese. Grill enchiladas until warmed through and cheese is slightly melted and golden, 6-10 minutes.
TIP: Grills cook fast, so keep an eye on the enchiladas!
While the enchiladas are grilling, add herbs to the bowl with the charred corn. Drizzle with red wine vinegar and olive oil. Toss to combine. Season to taste.
Divide cheezy butter bean enchiladas between plates. Top with plant-based aioli and charred corn salsa to serve.
Customer reviews
Review summary
Updated on July 2026- Flavour:Ā The bean filling and charred corn salsa were widely praised, though some found the overall seasoning a little mild and suggested adjusting the All-American spice blend to taste.
- Ease of prep:Ā Most found this straightforward and quick to pull together, though a few noted the prep took longer than expected.
- Suggestions:Ā Several customers swapped the plant-based cheese for regular cheddar, and many recommended serving with sour cream or Greek yoghurt alongside. Some also tried kidney or black beans in place of butter beans for a firmer texture.
- Leftovers:Ā A number of customers noted the filling made generous amounts, with several enjoying the leftovers for lunch the next day.
- Plant-based cheese:Ā The plant-based cheese was a common sticking point ā many found it did not melt well and had an unusual flavour, so substituting regular cheese is worth considering if you prefer it.
- Portions:Ā Opinions were mixed on serving size; some felt it was generous while others found the tortillas insufficient for the amount of filling, and suggested using larger or extra tortillas.
