Black Bean & Tomatillo Enchiladas
with Melted Cheese & Avocado Topping
Cooking time
30 minutes
Servings
2/4
Calories
700 /serving
We’re melting for these innovative enchiladas. Sharp green tomatillos deliver tanginess to hearty black beans in the filling, replete with Mexican spices and loads of lime. The rolled tortillas sizzle under melted mozza, met with a finishing dollop of avocado purée.
We will send you:
- 1 Scallion
- 1 Lime
- 225g Tomatillos
- 57g Avocado purée
- 100ml Tomato sauce
- 540ml Black beans (canned)
- 30g Grated mozzarella
- 6 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk • Sulphites • Wheat
You will need:
Basting brush
Medium baking dish
Oil
Salt & pepper (S&P)
Strainer
Zester
Total Fat
24 g
Saturated Fat
6 g
Sodium
1770 mg
Total Carb
103 g
Sugars
12 g
Protein
29 g
Fibre
28 g
Preparation
Mise en place
- Preheat the oven to 450°F
- Zest and juice the lime.
- Drain and rinse the black beans; mash.
- Remove the husks from the tomatillos; small-dice.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- In a medium baking dish, combine the tomato sauce, a drizzle of oil, ½ the spices and S&P.
Assemble the enchiladas
- In a large bowl, make the filling by combining the black beans, tomatillos, lime zest, lime juice, white bottom of the scallion, a drizzle of oil, the remaining spices and S&P.
- Place the tortillas on a dry work surface.
- Divide the filling between the tortillas and tightly roll up.
- Arrange, seam-sides down, in the baking dish; brush with oil.
Bake the enchiladas
- Bake the enchiladas, 10 to 12 min., until golden brown.
- Sprinkle with the cheese.
- Switch the oven to broil, 2 to 3 min., until browned.
Plate your dish
- Divide the enchiladas between your plates.
- Top with the avocado purée.
- Garnish with the green top of the scallion. Bon appétit!
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