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!
Vegetarian Mexican Enchiladas
Vegetarian Mexican 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
- Sugar/Sweetener/Honey
- Butter
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
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
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 - 1
Lime Juice - 45ml
Wheat Flour Tortillas - 6
Grated Mozzarella & Cheddar Cheese - 150g
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!
Onion - 1
Corn - 240g
NOMU Mexican Spice Blend - 20ml
Fresh Chillies - 2
Cooked Chopped Tomato - 400g
Black Beans - 240g
Piquanté Peppers - 80g
Crème Fraîche - 160ml
Fresh Coriander - 1
Lime Juice - 60ml
Wheat Flour Tortillas - 8
Grated Mozzarella & Cheddar Cheese - 200g
Frequently Asked Questions
What is the preparation time for Vegetarian Mexican Enchiladas?
The preparation time for Vegetarian Mexican Enchiladas with pickled piquanté peppers, grilled corn & black bean ragù is between 15 and 40 minutes.
What is the total time required to make Vegetarian Mexican Enchiladas with pickled piquanté peppers, grilled corn & black bean ragù?
The total time required to make Vegetarian Mexican Enchiladas with pickled piquanté peppers, grilled corn & black bean ragù is between 35 and 60 minutes.
How many servings does Vegetarian Mexican Enchiladas provide?
4 servings
What are the main ingredients in Vegetarian Mexican 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 Vegetarian Mexican Enchiladas?
Calories: 876, Carbs: 105 grams, Fat: grams, Protein: 29.9 grams, Sugar: 23.1 grams, Salt: 1562 grams
How do I prepare Vegetarian Mexican 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 Vegetarian Mexican 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 Vegetarian Mexican Enchiladas have?
876 calories
How much fat content does Vegetarian Mexican Enchiladas have?
grams
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