Chorizo & Black Bean Enchiladas
with Greek Yoghurt & Tomato Salsa
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.
The quantities provided above are averages only.
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.
Ingredients
1
red onion
1
capsicum
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1 tin
black beans
1 tub
mild chipotle sauce
(Contains Soy;)
1 packet
enchilada sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1
tomato
1 bag
baby spinach leaves
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
½ tsp
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
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.