What are the main ingredients in Ta-da! Tex-Mex Enchiladas?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Sugar/Sweetener/Honey

What is the nutritional information of Ta-da! Tex-Mex Enchiladas?

Calories: 876, Carbs: 105 grams, Fat: grams, Protein: 29.9 grams, Sugar: 23.1 grams, Salt: 1562 grams

How do I prepare Ta-da! Tex-Mex Enchiladas?

DINE ’O CLOCK!: Plate up the cheesy enchiladas and sprinkle over the corn and black bean salsa. Dollop over the coriander-crème fraîche and garnish with the remaining coriander. Tuck in! LET’S GET ROLLING: When the ragù has 2-3 minutes remaining, stir through the remaining black beans until heated through. Remove from the heat and add a sweetener (to taste), seasoning, and lime juice (to taste). Grease a roasting tray or ovenproof dish with a little butter or oil. Spread the ragù evenly over the tortillas and roll each one up into a tube. Place on the tray and top with the grated cheese. Bake in the hot oven until the cheese is melted and golden, 4-5 minutes. SALSA & HERBY CREAM: Place a pan over high heat with a drizzle of oil. When hot, fry the remaining corn until charred, 3-4 minutes (shifting occasionally). Place into a bowl and toss through ½ the drained black beans, the drained peppers, and seasoning. In a separate small bowl, combine the crème fraîche, ½ the chopped coriander, a splash of water, and seasoning. READY THE RAGÙ: Preheat the oven to 200°C. Place a pot over medium heat with a drizzle of oil. When hot, sauté the diced onion and ½ the corn until the onions are soft and the corn is starting to char, 4-5 minutes. Add the NOMU spice blend, the sliced chilli (to taste), and cook until fragrant, 1-2 minutes. Stir through the cooked chopped tomato and 200ml of water. Simmer until reduced and thickened, 8-10 minutes (stirring occasionally).

What should be prepared from my kitchen to make Ta-da! Tex-Mex Enchiladas?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Sugar/Sweetener/Honey

Ta-da! Tex-Mex Enchiladas

This easy Mexican vegetarian dish will knock your socks off! Spiced black bean ragù wrapped inside a delicious flour tortilla, smothered in cheese and baked until golden brown. Topped with a charred sweet corn & black bean salsa and coriander cream. Whoop!

Ta-da! Tex-Mex Enchiladas

with pickled piquanté peppers, grilled corn & black bean ragù

Hands on Time: 15 - 40 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

Ingredients:

Black Beans
Cooked Chopped Tomato
Corn
Creme Fraiche
Fresh Chilli
Fresh Chillies
Fresh Coriander
Grated Mozzarella & Cheddar Cheese
Lime Juice
NOMU Mexican Spice Blend
Onion
Piquanté Peppers
Wheat Flour Tortillas

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)
Sugar/Sweetener/Honey

Serves 1

READY THE RAGÙ
Preheat the oven to 200°C. Place a pot over medium heat with a drizzle of oil. When hot, sauté the diced onion and ½ the corn until the onions are soft and the corn is starting to char, 4-5 minutes. Add the NOMU spice blend, the sliced chilli (to taste), and cook until fragrant, 1-2 minutes. Stir through the cooked chopped tomato and 100ml of water. Simmer until reduced and thickened, 8-10 minutes (stirring occasionally).
SALSA & HERBY CREAM
Place a pan over high heat with a drizzle of oil. When hot, fry the remaining corn until charred, 3-4 minutes (shifting occasionally). Place into a bowl and toss through ½ the drained black beans, the drained peppers, and seasoning. In a separate small bowl, combine the crème fraîche, ½ the chopped coriander, a splash of water, and seasoning.
LET’S GET ROLLING
When the ragù has 2-3 minutes remaining, stir through the remaining black beans until heated through. Remove from the heat and add a sweetener (to taste), seasoning, and lime juice (to taste). Grease a roasting tray or ovenproof dish with a little butter or oil. Spread the ragù evenly over the tortillas and roll each one up into a tube. Place on the tray and top with the grated cheese. Bake in the hot oven until the cheese is melted and golden, 4-5 minutes.
DINE ’O CLOCK!
Plate up the cheesy enchiladas and sprinkle over the corn and black bean salsa. Dollop over the coriander-crème fraîche and garnish with the remaining coriander. Tuck in!

Onion - 1
Corn - 60g
NOMU Mexican Spice Blend - 5ml
Fresh Chilli - 1
Cooked Chopped Tomato - 100g
Black Beans - 60g
Piquanté Peppers - 20g
Crème Fraîche - 40ml
Fresh Coriander - 3g
Lime Juice - 15ml
Wheat Flour Tortillas - 2
Grated Mozzarella & Cheddar Cheese - 50g

Download the Recipe

Serves 2

READY THE RAGÙ
Preheat the oven to 200°C. Place a pot over medium heat with a drizzle of oil. When hot, sauté the diced onion and ½ the corn until the onions are soft and the corn is starting to char, 4-5 minutes. Add the NOMU spice blend, the sliced chilli (to taste), and cook until fragrant, 1-2 minutes. Stir through the cooked chopped tomato and 200ml of water. Simmer until reduced and thickened, 8-10 minutes (stirring occasionally).
SALSA & HERBY CREAM
Place a pan over high heat with a drizzle of oil. When hot, fry the remaining corn until charred, 3-4 minutes (shifting occasionally). Place into a bowl and toss through ½ the drained black beans, the drained peppers, and seasoning. In a separate small bowl, combine the crème fraîche, ½ the chopped coriander, a splash of water, and seasoning.
LET’S GET ROLLING
When the ragù has 2-3 minutes remaining, stir through the remaining black beans until heated through. Remove from the heat and add a sweetener (to taste), seasoning, and lime juice (to taste). Grease a roasting tray or ovenproof dish with a little butter or oil. Spread the ragù evenly over the tortillas and roll each one up into a tube. Place on the tray and top with the grated cheese. Bake in the hot oven until the cheese is melted and golden, 4-5 minutes.
DINE ’O CLOCK!
Plate up the cheesy enchiladas and sprinkle over the corn and black bean salsa. Dollop over the coriander-crème fraîche and garnish with the remaining coriander. Tuck in!

Onion - 1
Corn - 120g
NOMU Mexican Spice Blend - 10ml
Fresh Chilli - 1
Cooked Chopped Tomato - 200g
Black Beans - 120g
Piquanté Peppers - 40g
Crème Fraîche - 80ml
Fresh Coriander - 5g
Lime Juice - 30ml
Wheat Flour Tortillas - 4
Grated Mozzarella & Cheddar Cheese - 100g

Download the Recipe

Serves 3

READY THE RAGÙ
Preheat the oven to 200°C. Place a pot over medium heat with a drizzle of oil. When hot, sauté the diced onion and ½ the corn until the onions are soft and the corn is starting to char, 5-6 minutes. Add the NOMU spice blend, the sliced chilli (to taste), and cook until fragrant, 1-2 minutes. Stir through the cooked chopped tomato and 300ml of water. Simmer until reduced and thickened, 10-12 minutes (stirring occasionally).
SALSA & HERBY CREAM
Place a pan over high heat with a drizzle of oil. When hot, fry the remaining corn until charred, 3-4 minutes (shifting occasionally). Place into a bowl and toss through ½ the drained black beans, the drained peppers, and seasoning. In a separate small bowl, combine the crème fraîche, ½ the chopped coriander, a splash of water, and seasoning.
LET’S GET ROLLING
When the ragù has 3-4 minutes remaining, stir through the remaining black beans until heated through. Remove from the heat and add a sweetener (to taste), seasoning, and lime juice (to taste). Grease a roasting tray or ovenproof dish with a little butter or oil. Spread the ragù evenly over the tortillas and roll each one up into a tube. Place on the tray and top with the grated cheese. Bake in the hot oven until the cheese is melted and golden, 6-8 minutes.
DINE ’O CLOCK!
Plate up the cheesy enchiladas and sprinkle over the corn and black bean salsa. Dollop over the coriander-crème fraîche and garnish with the remaining coriander. Tuck in!

Onion - 1
Corn - 180g
NOMU Mexican Spice Blend - 15ml
Fresh Chillies - 2
Cooked Chopped Tomato - 300g
Black Beans - 180g
Piquanté Peppers - 60g
Crème Fraîche - 125ml
Fresh Coriander - 8g
Lime Juice - 45ml
Wheat Flour Tortillas - 6
Grated Mozzarella & Cheddar Cheese - 150g

Download the Recipe

Serves 4

READY THE RAGÙ
Preheat the oven to 200°C. Place a pot over medium heat with a drizzle of oil. When hot, sauté the diced onion and ½ the corn until the onions are soft and the corn is starting to char, 5-6 minutes. Add the NOMU spice blend, the sliced chilli (to taste), and cook until fragrant, 1-2 minutes. Stir through the cooked chopped tomato and 400ml of water. Simmer until reduced and thickened, 8-10 minutes (stirring occasionally).
SALSA & HERBY CREAM
Place a pan over high heat with a drizzle of oil. When hot, fry the remaining corn until charred, 3-4 minutes (shifting occasionally). Place into a bowl and toss through ½ the drained black beans, the drained peppers, and seasoning. In a separate small bowl, combine the crème fraîche, ½ the chopped coriander, a splash of water, and seasoning.
LET’S GET ROLLING
When the ragù has 3-4 minutes remaining, stir through the remaining black beans until heated through. Remove from the heat and add a sweetener (to taste), seasoning, and lime juice (to taste). Grease a roasting tray or ovenproof dish with a little butter or oil. Spread the ragù evenly over the tortillas and roll each one up into a tube. Place on the tray and top with the grated cheese. Bake in the hot oven until the cheese is melted and golden, 6-8 minutes.
DINE ’O CLOCK!
Plate up the cheesy enchiladas and sprinkle over the corn and black bean salsa. Dollop over the coriander-crème fraîche and garnish with the remaining coriander. Tuck in!