Black Bean & Sweet Pepper 'Enchilada' Skillet
with Mexican Crema
Cooking time
20 minutes
Servings
4
Calories
620 /serving
Let it all hang out! You’re serving up everything everyone loves about enchiladas, from the rib-sticking veggie filling to the melty cheese topping, except in the easiest-ever skillet form. Touches like toasted tortillas and luscious crema make it a fam fave.
We will send you:
- 1 Sweet pepper
- 1 Green pepper
- 1 Onion (or shallot)
- 200ml Tomato sauce
- 796ml Black beans (canned)
- 60ml Crema
- 120g Grated mozzarella
- 8 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Milk • Sulphites • Wheat
You will need:
Large oven-safe pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
17 g
Saturated Fat
6 g
Sodium
1270 mg
Total Carb
81 g
Sugars
9 g
Protein
29 g
Fibre
19 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Stack and halve the tortillas; cut into ½ inch strips.
- Drain and rinse the black beans.
- Halve, peel and thinly slice the onion.
- Halve, core and thinly slice both types of peppers lengthwise.
Toast the tortilla strips
- On a lined sheet pan, toss the tortillas with a drizzle of oil and S&P.
- Toast in the oven, 4 to 6 min., until crisp.
Sauté the vegetables
- In a large, oven-safe pan, heat a drizzle of oil on medium-high.
- Add both types of peppers, the onion, spices and S&P.
- Sauté, 4 to 5 min., until fragrant.
Make the ‘enchilada’ skillet
- To the pan of vegetables, add the tomato sauce, black beans and ½ cup water.
- Cook, stirring occasionally, 2 to 3 min., until the peppers have softened; season with S&P.
- Top with the tortillas and cheese.
Broil the ‘enchilada’ skillet
- Switch the oven to broil.
- Transfer the ‘enchilada’ skillet to the oven and broil, 2 to 3 min., until the cheese is melted and bubbling.
Finish & serve
- In a small bowl, combine the crema, 1 tbsp water and S&P.
- Divide the ‘enchilada’ skillet between your plates.
- Drizzle with the crema. Bon appétit!
