Express
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Saucy Bean and Cheese Enchiladas
with fire roasted corn and cilantro crema
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat
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Vegetarian
Chef
Laura Alpern
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In Your Box (serves 2)
- 15 oz. Pinto Beans
- 6 fl. oz. Enchilada Sauce
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6 Small Flour Tortillas
- 1 Onion
- 1 Poblano Pepper
- 3 oz. Fire Roasted Corn Kernels
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3 oz. Shredded Nacho/Taco Cheese Blend
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2 oz. Sour Cream
- 1 Tbsp. Chile and Cumin Rub
- ¼ oz. Cilantro
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.
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Nutrition (per serving)
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Calories750
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Carbohydrates93g
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Net Carbs77g
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Fat30g
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Protein28g
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Sodium2140mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Mixing Bowl
- 1 Medium Oven-Safe Casserole Dish
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
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
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1 Prepare the Ingredients
Drain and rinse beans.
Stem cilantro and tear leaves.Halve and peel onion. Cut halves into 1/4" dice.Stem poblano pepper, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. -
2 Cook the Filling
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add onions, poblanos (to taste), and beans to hot pan. Stir occasionally until softened, 5-7 minutes.
Add chile and cumin rub, corn, and half the enchilada sauce (reserve remaining for assembly). Stir occasionally until heated through, 1-2 minutes.Remove from burner.Gently mash half the beans, leaving other half in-tact. Stir in half the cheese (reserve remaining for enchiladas) and a pinch of salt. -
3 Assemble the Enchiladas
Wrap tortillas in a damp paper towel and microwave until warmed through, 30-60 seconds.
If tortillas come folded, keep folded.Place tortillas on a clean work surface. Add 1/3 cup filling to each tortilla, tightly roll up, and place in prepared casserole dish, seam-side down.Repeat with remaining tortillas (there may be filling leftover). Don't overfill tortillas.Top enchiladas with remaining enchilada sauce and remaining cheese. -
4 Broil Enchiladas, Make Cilantro Crema, and Finish Dish
Place casserole dish under hot broiler until cheese is melted and golden-brown, 1-2 minutes.
Don't text and broil! Keep an eye on oven as enchiladas may burn easily under broiler.Carefully remove from broiler.In a mixing bowl, combine sour cream, cilantro, and 1 tsp. water. Set aside.Plate dish as pictured on front of card, topping enchiladas with cilantro crema. Bon appétit!
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