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White bean enchiladas

with capsicum sauce and charred corn salad

Ready in around 25 mins

RECIPE FACT:
Enchiladas originated in Mexico and have a long history, dating back to the Mayans, Aztecs, and other indigenous peoples who wrapped food in tortillas.
Nutritional Info:
  • Energy: 2,969kJ (709kcal)
  • Protein: 24g
  • Carbohydate: 87g
  • Sugars: 15g
  • Fat, total:26g
  • Saturated:9g
  • Sodium:1,832mg
  • Contains:Gluten, Milk, Sesame, Wheat
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 1. TO COOK THE ENCHILADA FILLING:

    Place the butter beans into a sieve, rinse under cold running water and drain well. Place a non-stick pan over a medium-high heat with a drizzle of oil. Add the baby spinach and butter beans then cook for 1-2 mins or until the spinach begins to wilt. Add 5-6 Tbsps of the capsicum sauce, season with salt then cook for 30 secs.

  • 2. TO COOK THE ENCHILADAS:

    Spray a baking dish with oil. Pour a third of the capsicum sauce into the bottom of the dish and spread to cover. Open the pack of wholemeal tortillas. Spoon 2-3 spoonful’s of the enchilada filling onto one side of a tortilla, fold in half and place into the baking dish. Repeat until all the tortillas are filled. Pour the remaining sauce over the tortillas and sprinkle with the cheesy panko crumb. Place in the oven for 10-12 mins or until the cheesy crumb is golden and melted.

  • 3. TO PREPARE THE CHARRED CORN SALAD:

    Slice the roasted capsicum into 1 cm slices. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Add the corn and cook for 1-2 mins, stirring occasionally to create a char. Add the roasted capsicum and cook for 30-60 secs then transfer the corn and capsicum to a salad bowl. Just before serving, add the baby leaves and ancho pickle dressing then season with salt and toss to combine.

  • TO SERVE:

    Spoon the enchiladas onto plates and dollop over the coriander and jalapeno crema. Serve the charred corn salad on the side.

Ingredients In your box:
  • 1 pot of ancho pickle dressing
  • 1 pack of baby spinach
  • 2 packs of butter beans
  • 1 pot of cheesy panko crumb
  • 2 pots of corn and roasted capsicum
  • 1 pot of capsicum sauce
  • 1 pot of coriander and jalapeno crema
  • 1 pack of baby leaves
  • 1 pack of wholemeal tortillas

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