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.
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
Large Oven-Safe Casserole Dish
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
Prepare the Ingredients
Trim radish, halve, and slice into thin half-moons. Stem poblano peppers, seed, and cut into ½" dice. Stem, seed, and mince jalapeño. Discard seeds if you prefer less spice. Drain and rinse black beans. Peel and halve onion. Cut halves into ½” dice.
Make the Filling
Heat 1 tsp. olive oil in a medium pan over medium-high heat. Add red onion, poblano pepper (to taste), and 2 tsp. jalapeño (to taste, and reserve remaining for garnish) to hot pan and cook 2 minutes. Add frozen corn, ⅔ the black beans (reserve rest for garnish or on the side), and seasoning blend. Our enchilada seasoning contains cayenne pepper. Use to taste or omit if you prefer less heat. Cook 5 minutes and remove from heat. Season with ¼ tsp. salt and allow to cool 3-5 minutes. Stir in ¼ the cheese (remaining tops enchiladas).
Roll the Enchiladas
Pour ¼ cup enchilada sauce (remaining tops enchiladas) in a large casserole dish (use a dish large enough to fit 12 rolled tortillas, or use two medium casserole dishes), coating the bottom. Place one tortilla on a clean cutting board. Add ⅓ cup filling to tortilla, tightly roll up, and place in casserole dish seam-side down. Repeat for remaining 5 tortillas. Don't be tempted to overfill tortillas. Make sure ends overlap and have a chance to seal while baking.
Assemble the Enchiladas
Place leftover filling around enchiladas or serve on the side. Pour remaining enchilada sauce over enchiladas and top with remaining cheese.
Bake The Enchiladas
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 minutes.
Plate the Dish
Place three enchiladas on a plate. Ladle any remaining sauce from casserole dish on plate with enchiladas. Garnish with radishes, remaining black beans, sour cream, and remaining jalapeño (to taste).
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