Plant-Based Spring Green & Black Bean Enchiladas
To lighten up these enchiladas, we're swapping tortillas for spring greens. You'll roll the leaves around a smoky black bean filling, before topping with plant-based cheese, pumpkin seeds and chipotle mayo.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ gas 6
Boil half a kettle
Peel and finely slice your red onion[s]
Peel and finely slice (don't chop!) your garlic
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the sliced onion and chopped garlic to the pan with a pinch of salt and cook for 3-4 min or until beginning to soften
While the onion is softening, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Meanwhile, drain and rinse your black beans
Add the sliced pepper and drained black beans to the pan with the ground cumin and ground smoked paprika
Add your finely chopped tomatoes, vegetable stock mix, half the chipotle paste (can't handle the heat? Go easy!) and 150ml [195ml] [250ml] boiled water
Give everything a good mix up and cook for 3-4 min or until the sauce has slightly reduced – this is your enchilada filling
Wash, then rip the leaves off your spring greens, discarding the tough stalks
Add the spring green leaves to a colander and pour boiled water all over them to wilt them slightly
Once the sauce has slightly reduced, remove the pan from the heat and add a large spoonful of the enchilada filling to the base of an oven-proof dish
Lay 2 wilted spring green leaves per person out on a clean board and add a couple of spoonfuls of the enchilada filling to the centre of each leaf (leave enough for the topping!)
Roll the loaded leaves tightly lengthways – these are your spring green enchiladas
Add the spring green enchiladas to the dish and lay any leftover spring green leaves on top
Top the enchiladas with the remaining enchilada filling and grate your mature cheddar style block over the top
Put the dish in the oven for 8-10 min or until the grated cheeze has melted – these are your lighter plant-based spring green enchiladas
Whilst the enchiladas are in the oven, combine the remaining chipotle paste (not a fan of spice? Just add a little!) with your mayo – this is your chipotle mayo
Chop your coriander finely, including the stalks
Set the lighter plant-based spring green enchiladas in the centre of the table, ready to share
Top with the chopped coriander and pumpkin seeds and dollop over the chipotle mayo
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (mustard, nut, peanut, sesame).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
The recipe box with more choice than ever
Over 143 million delicious meals have been cooked and enjoyed by Gousto lovers since 2013.
