Black Bean & Veggie Enchiladas

with Spicy Sauce & Monterey Jack Cheese

Complex | 30 min

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This vegetarian recipe is the 'whole enchilada!' Slightly spicy tomato enchilada sauce is layered over flour tortillas stuffed with onion, bell peppers, black beans, spinach and cilantro. Topped with a generous amount of Monterey Jack cheese, broiled to perfection and finished with a dollop of sour cream, this Mexican-inspired feast is sure to satisfy even the healthiest of appetites.
Contains: Milk, Sulphites, Wheat

May Contain: Egg, Fish, Mustard, Peanuts, Sesame, Shellfish, Soy, Tree Nuts, other sources of Gluten

What We'll Send

Unbleached Flour
Onion Sliced
Monterey Jack Cheese
Organic Vegetable Stock Cube
Red Pepper Flakes
Flour Tortillas 8''
Orange Bell Pepper
Canned Black Beans
Sour Cream
Spice Blend
Chili Powder, Cumin, Granulated Garlic, Oregano, Ground Ancho Powder, Roasted Garlic Powder, Smoked Paprika
Tomato Mixture
Tomato Paste, Apple Cider Vinegar
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 1252
Fat 58g
Protein 44g
Carbohydrates 148g

Cooking Directions


Tip: The oven is turned on in step 1 to get it nice and hot before turning on the broiler in step 4.


Prepare Ingredients

  • Turn oven to 425°F with oven rack in a high position.
  • Wash bell pepper and cilantro.
  • Cut bell pepper in half and remove stem and seeds. Slice into ¼ inch strips.
  • Pick and chop cilantro leaves.
  • Cut lime in half.
  • Rinse and drain black beans in a fine mesh sieve.

Prepare Enchilada Sauce

  • Heat 1 tbsp. oil in a medium saucepan over medium-high.
  • Whisk together 2 cups of warm water and flour in a large bowl.
  • Pour flour water mixture into saucepan and cook for 2–3 minutes until bubbling and slightly thicker.
  • Add spice blend, tomato mixture, and vegetable stock cube.
  • Bring to a simmer, reduce heat to low, and cook for about 8–10 minutes.

Prepare Veggie Filling

  •  Meanwhile, heat 2 tbsp. oil in a large ovenproof skillet over medium-high.
  • Once hot, add onion and bell pepper to skillet. Cook for 3–4 minutes, or until tender and becoming golden.
  • Stir in garlic and black beans for 2–3 minutes, or until everything is hot.
  • Season with the following to taste: red pepper flakes, lime juice, salt, and pepper.
  • Stir in spinach and half of the cilantro. Cook for 1–2 minutes, or until bright green and tender.
  • Turn off heat and set veggie filling aside on a plate.

Assemble Enchiladas

  •  Pour about a third of the enchilada sauce into bottom of skillet and spread evenly.
  • Place 1 tortilla on a cutting board and scoop about a sixth of the veggie filling into centre of tortilla.
  • Roll tortilla like a cigar and place into skillet seam-side down.
  • Repeat with remaining tortillas.
  • Pour remaining enchilada sauce evenly on top.
  • Sprinkle Monterey jack cheese on top.
  • Turn broiler to 475°F and cook enchiladas for 5–7 minutes, or until cheese melts and becomes golden.
  • Monitor closely to prevent burning


  • Using a spatula, transfer enchiladas onto serving dishes.
  • Pour any remaining enchilada sauce from skillet on top.
  • Top with sour cream and remaining cilantro.
  • Enjoy!

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