Prep & Cook Time: 40-50 min.
Spice Level: Spicy
Cook Within: 7 days
Contains: Milk, Wheat
An enchilada is a tortilla rolled around a filling, covered with sauce, and baked. It sounds simple, but when the flavors of black beans, poblano pepper, and piquant seasoning blend come together, “simple” is hardly the word to describe it. Poblano peppers carry a mild, smoky flavor, but different peppers from the same plant have been known to vary in spiciness. Don't sweat it if you prefer it a little less caliente: since you're the chef, you can add as much or as little of the peppers as you like. You simply won't believe how satisfying this vegetarian take on a Mexican classic can be. Tip: Easiest way to remove jalapeño stems and seeds: remove ends, then hold upright. Carefully slice the pepper into four pieces, leaving stem and seed to discard.
In Your Box (serves 2)
- 15½ oz. Black Beans
- 1 Ear of Corn
- 1 Red Onion
- 4 fl. oz. Red Enchilada Sauce
- 1 Poblano Pepper
- 1 Jalapeño Pepper
- 2 tsp. Taco Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
Nutrition (per serving) 9OzMWRq5
You Will Need
- Olive Oil
- Cooking Spray
- 1 Medium Oven-Safe Casserole Dish
- 1 Medium Non-Stick Pan
- 1 Wire-Mesh Strainer
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
Meat lovers! If adding protein, cook in medium non-stick pan before starting filling in Step 2. Transfer to a plate, then stir into filling before assembling enchiladas. You may have extra filling. If using chicken, pat dry. Season all over with ¼ tsp. salt and a pinch of pepper. Stir occasionally with 2 tsp. olive oil over medium-high heat until chicken reaches minimum internal temperature, 5-7 minutes. If using ground pork or ground beef, combine with 1/4 tsp. salt and a pinch of pepper. Stir occasionally over medium-high heat until no pink remains, 4-6 minutes.
Prepare the Ingredients
Peel and halve onion. Cut halves into 1/2" dice.Peel husk off corn and carefully remove kernels from cob.Stem poblano pepper, seed, and cut into 1/2" dice.Stem, seed, remove ribs, and mince jalapeño. _Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping peppers.Drain and rinse black beans in a wire mesh strainer.
Make the Filling
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat.Add onion, poblano pepper (to taste), and 2 tsp. jalapeño (to taste, reserve remaining for garnish) to hot pan and stir occasionally until onions are translucent, 2-3 minutes.Add corn, half the black beans, taco seasoning, and a pinch of salt. Stir occasionally until heated through, 3-5 minutes.Remove from burner and cool slightly, 5 minutes.
Roll the Enchiladas
Pour 1/4 cup enchilada sauce (reserve remaining for topping enchiladas) into prepared casserole dish, coating the bottom. For best results, use a dish large enough to fit six rolled tortillas.Place one tortilla on a clean work surface. Add 1/3 cup filling to tortilla, tightly roll up, and place in casserole dish, seam-side down.Repeat for remaining five tortillas.Don't overfill tortillas. Ends should overlap to seal while baking.
Assemble the Enchiladas
Place any leftover filling around enchiladas or serve on the side.Pour remaining enchilada sauce over tortillas and top with cheese.
Bake Enchiladas and Finish Dish
Spray a piece of foil with cooking spray and place over casserole dish, sprayed side down. Tightly seal foil and bake, 15 minutes.Remove foil and bake until cheese is bubbly, 7-9 minutes.Plate dish as pictured on front of card, topping enchilada sauce (from casserole dish) with enchiladas and garnishing with sour cream and remaining jalapeño (to taste). Bon appétit!
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