Chorizo & Black Bean Enchiladas
with Charred Corn Salsa & Yoghurt
- Soy
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Milk
- Sulphites
- Eggs
- Cashew
- Walnut
- Almond
- Macadamia
Oops, we've done it again – put a clever twist on a weekday favourite to bring you something new and exciting, with flavours we know you love! Our latest enchilada creation is a mix of chorizo, black beans and carrot with our delicious mild chipotle sauce. *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
red onion
1
carrot
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites.)
1 tin
black beans
1 packet
mild chipotle sauce
(Contains: Soy;)
1 packet
enchilada sauce
(May be present: Milk, Eggs, Cashew, Walnut, Almond, Macadamia.)
6
mini flour tortillas
(Contains: Soy, Gluten, Wheat; May be present: Soy, Milk.)
1 tin
sweetcorn
1 bag
coriander
1 packet
Cheddar cheese
(Contains: Milk;)
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
1
olive oil
½ tsp
white wine vinegar
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Finely chop the red onion. Grate the carrot. Finely chop the mild chorizo. Drain and rinse the black beans. Drain the sweetcorn.
SPICY! The chipotle sauce is mild, but use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the chorizo, tossing, until golden, 3-4 minutes. Add the carrot and onion. Cook until softened, 5 minutes. Add the black beans, mild chipotle sauce, 1/2 the enchilada sauce and a splash of water. Stir to combine. Season to taste with salt and pepper.
Lay the mini flour tortillas on a chopping board. Spoon some of the filling down the centre of a tortilla. Roll the tortilla up tightly and place, seam-side down, in a baking dish. Repeat with the remaining tortillas and filling, ensuring the tortillas fit together snugly. Top with the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese.
Bake the enchiladas until the cheese is melted and golden and the tortillas are warmed through, 8-12 minutes.
While the enchiladas are baking, wipe out the frying pan and return to a high heat. Cook the corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. Roughly chop the coriander, then transfer to the bowl with the corn. Add a drizzle of white wine vinegar and olive oil. Toss to coat, then season to taste.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
Divide the chorizo and black bean enchiladas between plates. Top with the charred corn salsa and Greek-style yoghurt to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the tasty combination of chorizo and black beans, though some found it rich or heavy.
- Ease of prep: Quick and simple to prepare, though a few found it more time-consuming than expected.
- Suggestions: Some preferred less chorizo or swapping it for chicken or beef mince for a lighter meal.
- Leftovers: Generous portions often provided lunch for the next day, with some reheating well.
- Spice level: Most found the heat mild and family-friendly, but a few thought it was too spicy for kids.
