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
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
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Ta-da! Tex-Mex Enchiladas?
The preparation time for Ta-da! Tex-Mex Enchiladas with pickled piquanté peppers, grilled corn & black bean ragù is between 15 and 40 minutes.
What is the total time required to make Ta-da! Tex-Mex Enchiladas with pickled piquanté peppers, grilled corn & black bean ragù?
The total time required to make Ta-da! Tex-Mex Enchiladas with pickled piquanté peppers, grilled corn & black bean ragù is between 35 and 60 minutes.
How many servings does Ta-da! Tex-Mex Enchiladas provide?
4 servings
What are the main ingredients in Ta-da! Tex-Mex Enchiladas?
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
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?
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
How many calories does Ta-da! Tex-Mex Enchiladas have?
876 calories
How much fat content does Ta-da! Tex-Mex Enchiladas have?
grams
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