Family Meal: Black Bean Enchiladas

with jalapeño and poblano peppers

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Wheat, Soy

Vegetarian
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.

In Your Box

  • 1 oz. Radish
  • 2 Poblano Pepper
  • 1 Jalapeño Pepper
  • 31 oz. Canned Black Beans
  • 1 Red Onion
  • 6 oz. Corn Kernels
  • Info
    4 Tbsp. Taco Seasoning
  • Info
    8 oz. Shredded Chihuahua Cheese
  • 16 fl. oz. Red Enchilada Sauce
  • Info
    12 6" Flour Tortillas
  • Info
    4 oz. Sour Cream
  • Nutrition (per serving)

  • Calories
    978
  • Carbohydrates
    129g
  • Fat
    34g
  • Protein
    43g
  • Sodium
    2190mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Large Oven-Safe Casserole Dish
  • 1 Medium Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    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.

  • Step 2 - Make the Filling
    2

    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 Chihuahua cheese (remaining tops enchiladas).

  • Step 3 - Roll the Enchiladas
    3

    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.

  • Step 4 - Assemble the Enchiladas
    4

    Assemble the Enchiladas

    Place leftover filling around enchiladas or serve on the side. Pour remaining enchilada sauce over enchiladas and top with remaining Chihuahua cheese.

  • Step 5 - Bake The Enchiladas
    5

    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.

  • Step 6 - Plate the Dish
    6

    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).