eCook Meal
Vegetarian Mexican Enchiladas
with pickled piquanté peppers, grilled corn & black bean ragù
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!
Serving guide
Choose your portion size.
READY THE RAGÙ
Preheat the oven to 200°C. Place a pot over medium heat with a drizzle of oil. When hot, sauté the Onion and ½ the corn until the onion is soft and the corn is starting to char, 4-5 minutes. Add the NOMU spice blend, the Chilli (to taste), and cook until fragrant, 1-2 minutes. Stir through the cooked chopped tomato and 100ml [200ml]|#7DA0D7 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 black beans, the peppers, and seasoning. In a separate small bowl, combine the crème fraîche, ½ the 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 cheese. Bake in the hot oven until the cheese is melted and golden, 4-5 minutes. Alternatively, air fry the tortilla tubes at 200°C until the cheese is melted and crisping up, 5-6 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 Onion and ½ the corn until the onion is soft and the corn is starting to char, 4-5 minutes. Add the NOMU spice blend, the Chilli (to taste), and cook until fragrant, 1-2 minutes. Stir through the cooked chopped tomato and 100ml [200ml]|#7DA0D7 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 black beans, the peppers, and seasoning. In a separate small bowl, combine the crème fraîche, ½ the 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 cheese. Bake in the hot oven until the cheese is melted and golden, 4-5 minutes. Alternatively, air fry the tortilla tubes at 200°C until the cheese is melted and crisping up, 5-6 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 Onion and ½ the corn until the onion is soft and the corn is starting to char, 5-6 minutes. Add the NOMU spice blend, the Chilli (to taste), and cook until fragrant, 1-2 minutes. Stir through the cooked chopped tomato and 300ml [400ml]|#7DA0D7 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 black beans, the peppers, and seasoning. In a separate small bowl, combine the crème fraîche, ½ the 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 cheese. Bake in the hot oven until the cheese is melted and golden, 6-8 minutes. Alternatively, air fry the tortilla tubes at 200°C until the cheese is melted and crisping up, 5-6 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 Onion and ½ the corn until the onion is soft and the corn is starting to char, 5-6 minutes. Add the NOMU spice blend, the Chilli (to taste), and cook until fragrant, 1-2 minutes. Stir through the cooked chopped tomato and 300ml [400ml]|#7DA0D7 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 black beans, the peppers, and seasoning. In a separate small bowl, combine the crème fraîche, ½ the 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 cheese. Bake in the hot oven until the cheese is melted and golden, 6-8 minutes. Alternatively, air fry the tortilla tubes at 200°C until the cheese is melted and crisping up, 5-6 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R113.81
for 4 servings · R28.45 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Black Beans needs 240 gBlack Beans 500 g 500 g at R57.99 · 48% of packR27.84
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Crème Fraîche needs 160 mlSour Cream 250 ml 250 ml at R36.99 · 64% of packR23.67
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Corn needs 240 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 58% of packR13.87
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Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Lime Juice
- Grated Mozzarella & Cheddar Cheese
- NOMU Mexican Spice Blend
- Wheat Flour Tortillas
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 25 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 45 and 60 minutes.
How many servings does Vegetarian Mexican Enchiladas provide?
4 servings
What are the main ingredients in Vegetarian Mexican Enchiladas?
Black Beans, Chilli, Corn, Creme Fraiche, Fresh Coriander, Grated Mozzarella & Cheddar Cheese, Lime Juice, NOMU Mexican Spice Blend, Onion, Piquanté Peppers, Tomato, Wheat Flour Tortilla
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?
READY THE RAGÙ: Preheat the oven to 200°C. Place a pot over medium heat with a drizzle of oil. When hot, sauté the onion and ½ the corn until the onion is soft and the corn is starting to char, 4-5 minutes. Add the NOMU spice blend, the chilli (to taste), and cook until fragrant, 1-2 minutes. Stir through the cooked chopped tomato and 100ml [200ml]|#7DA0D7 of water. Simmer until reduced and thickened, 8-10 minutes (stirring occasionally). 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 cheese. Bake in the hot oven until the cheese is melted and golden, 4-5 minutes. Alternatively, air fry the tortilla tubes at 200°C until the cheese is melted and crisping up, 5-6 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! 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 black beans, the peppers, and seasoning. In a separate small bowl, combine the crème fraîche, ½ the coriander, a splash of water, and seasoning.
What should be prepared from my kitchen to make Vegetarian Mexican Enchiladas?
Black Beans, Chilli, Corn, Creme Fraiche, Fresh Coriander, Grated Mozzarella & Cheddar Cheese, Lime Juice, NOMU Mexican Spice Blend, Onion, Piquanté Peppers, Tomato, Wheat Flour Tortilla
How many calories does Vegetarian Mexican Enchiladas have?
876 calories
How much fat content does Vegetarian Mexican Enchiladas have?
grams