HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChorizo & Black Bean Enchiladas
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.


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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


red onion



1 packet

mild chorizo

(May be present Milk, Soy, Sulphites)

1 tin

black beans

1 tub

mild chipotle sauce


1 packet

enchilada sauce


mini flour tortillas

(ContainsSoy, GlutenMay be present Milk, Soy)

1 packet

shredded Cheddar cheese




1 bag

baby spinach leaves

1 packet

Greek-style yoghurt


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
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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


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.


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