All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
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.
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.
You Will Need
Medium Oven-Safe Casserole Dish
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel and halve onion. Cut halves into ½" dice.
Peel husk off corn and carefully remove kernels from cob.
Stem poblano pepper, seed, and cut into ½" 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 ¼ 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 ⅓ 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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