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Chorizo & Black Bean Enchiladas

Chorizo & Black Bean Enchiladas

with Greek Yoghurt & Tomato Salsa

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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 capsicum with our delicious mild chipotle sauce.

Allergens:SoyGlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

red onion

1

capsicum

1 packet

mild chorizo

(May be present Milk, Soy, Sulphites)

1 tin

black beans

1 tub

mild chipotle sauce

(ContainsSoy)

1 packet

enchilada sauce

6

mini flour tortillas

(ContainsSoy, GlutenMay be present Milk, Soy)

1 packet

shredded Cheddar cheese

(ContainsMilk)

1

tomato

1 bag

baby spinach leaves

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

½ tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4397 kJ
Fat51.4 g
of which saturates18.4 g
Carbohydrate81.2 g
of which sugars23.7 g
Dietary Fibre0 g
Protein54.4 g
Cholesterol0 mg
Sodium2946 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Finely chop the red onion and capsicum. Finely chop the mild chorizo. Drain and rinse the black beans.

2

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 3/4 of the red onion (reserve the rest for the salsa) and capsicum. 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 and season to taste. TIP:If you don't like raw onion, add all of the onion to the chorizo.

3

Working one at a time, place a mini flour tortilla on a flat surface and top with 1/3 cup of the enchilada filling. Roll the tortilla to close and place, seam-side down, in a baking dish. Once all the tortillas are in the dish, top with the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese.

4

Bake until the cheese is melted and golden, 10-15 minutes.

5

While the enchiladas are baking, roughly chop the tomato and baby spinach leaves. In a medium bowl, combine the tomato, spinach and remaining red onion. Add the white wine vinegar and a drizzle of olive oil. Season with salt and pepper. Stir to combine.

6

Divide the chorizo and black bean enchiladas between plates and top with the Greek yoghurt and a spoonful of tomato salsa.