Loaded BBQ Black Bean Enchiladas
with tomato salsa, cheese, sour cream & lime- Tarwe
- Melk (inclusief lactose)
- Mosterd
- Soja
- May contain traces of allergens
There is a special ingredient in your box! Our organic sour cream comes from Klaas' dairy farm. Here, the cows decide for themselves when they want to be milked.
Ingredients
1 piece
Garlic
½ piece
Bell pepper
½ bunch
Scallions
½ pack
Black beans
2 piece
Roma tomato
2 piece
Flour tortillas
(Contains: Mosterd, Soja, May contain traces of allergens, Tarwe)
½
Tomato paste
½ sachet(s)
Mexican-style spices
½ sachet(s)
BBQ spice rub
½ piece
Lime
50 g
Organic sour cream
(Contains: Melk (inclusief lactose))
25 g
Grated aged Gouda
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
Sunflower oil
60 milliliters
Water for the sauce
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Crush or mince the garlic and dice the bell pepper.
- Chop the scallions and set aside 2 tbsp per person of the scallion greens to use later in the salsa.
Did you know... as well as vitamin C, bell peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.
- Heat a drizzle of sunflower oil in a large deep frying pan over medium-high heat. Fry the garlic with the bell pepper and the rest of the scallions for 4 - 6 minutes.
- In the meantime, drain and rinse the black beans.
- Dice the tomato.
- Add the tomato paste, Mexican-style spices* and BBQ rub*, along with a third of the diced tomato.
- Fry for 1 minute, then add the black beans and the water for the sauce.
- Reduce the heat and allow to simmer for 5 minutes. Season to taste with salt and pepper.
*Take care, these ingredients are spicy! Use as preferred.
- Zest the lime into a small bowl.
- Juice half of the lime into the same bowl, then cut the rest into wedges and set aside.
- Transfer the reserved scallion greens and the rest of the diced tomato to the bowl.
- Add the sugar, then mix well to combine and set aside.
- Spread a thin layer of sour cream onto the tortillas, then set aside the rest to use later as garnish.
- Fill the tortillas with the beans, being sure to reserve some of the sauce to pour over the enchiladas.
- Roll up the tortillas and transfer them to the oven dish. Top with the rest of the sauce and then scatter over the cheese.
- Bake the enchiladas in the oven for 10 - 14 minutes.
- Serve the enchiladas on plates with the tomato salsa and the lime wedges alongside.
- Finish with a dollop of sour cream.
