IN YOUR BOX
¾ oz. Radish
1 Poblano Pepper
1 Jalapeño Pepper
15 oz. Canned Black Beans
1 Red Onion
3 oz. Corn Kernels
2 Tbsp. Home Chef Enchilada
Seasoning Blend
4 oz. Shredded Chihuahua
Cheese
8 oz. Red Enchilada Sauce
6 6” Flour Tortillas
NUTRITION per serving 129g carbohydrates 34g fat 43g protein 2190mg sodium | vegetarian, soy-free, nut-free 2 oz. Sour Cream
Calories Prep & Cook Time Cook Within Difficulty Spice Level IN YOUR KITCHEN
978 30-40 min. 7 days Easy Medium Olive Oil
Salt
Cooking Spray
CUSTOMER FAVORITE Small Casserole Dish (Oven
Safe)
Black Bean Enchiladas Medium Pan
with jalapeño and poblano peppers www.homechef.com/2961
BEFORE YOU COOK
• Take a minute to read through
the recipe before you start–we
promise it will be time
well spent!
• Preheat oven to 375 degrees
• Thoroughly rinse produce and
pat dry
• Prepare a small casserole dish
with cooking spray
1 2 3
WHILE YOU COOK Prepare the Ingredients Make the Filling Assemble the Enchiladas
• Salt refers to kosher salt in this Trim radish, halve, and slice into thin half-moons. Heat 1 tsp. olive oil in a medium pan over medi- Pour ¼ cup enchilada sauce in casserole dish (use
recipe–it has bigger grains and Stem poblano peppers, seed, and cut into ½” dice. um-high heat. Add red onion, poblano pepper (to a dish large enough to fit six rolled tortillas), coating
is easier to pinch than table
salt, allowing more control over
Stem, seed, and mince jalapeño. Discard seeds if you taste), and 2 tsp. jalapeño (to taste, and reserve the bottom. Place one tortilla on a clean cutting
flavor. If using regular table salt, prefer less spice. Drain and rinse black beans. Peel and remaining for garnish) to hot pan and cook 2 minutes. board. Add ⅓ cup filling to tortilla, tightly roll up,
reduce measured amounts halve onion. Cut halves into ½” dice. Add frozen corn, ⅔ the black beans (reserve rest and place in casserole dish seam-side down. Repeat
by half.
for garnish or on the side), and seasoning blend. Our for remaining 5 tortillas. There will be filling left over,
• Spice alert! Poblano peppers
have a smoky flavor and can enchilada seasoning contains cayenne pepper. Use to which can be placed in casserole dish around enchi-
vary in spiciness from mild taste or omit if you prefer less heat. Cook 5 minutes and ladas or served on the side. Don’t be tempted to overfill
to slightly eye-watering.
Removing seeds reduces its remove from heat. Season with ¼ tsp. salt and allow to tortillas. Make sure ends overlap and have a chance to
heat considerably, but feel free cool 3-5 minutes. Stir in ¼ the Chihuahua cheese. seal while baking.
to use less than whole pepper
to suit your taste.
• Heads Up! Jalapeño and
black beans are used twice.
Half of each goes in filling and
remaining is used as garnish.
• Heads Up! Chihuahua cheese
is used twice. ¼ is used in the
filling and remaining tops
enchiladas.
FROM THE CHEF
Be sure you’re able to overlap 4 5
sides of tortillas after filling them,
and bake seam-side down, so
they have a chance to seal. Finish and Bake Enchiladas Plate the Dish
Did you know... Pour remaining enchilada sauce over enchiladas Place three enchiladas on a plate. Ladle any remain-
Our smoky, spicy enchilada and top with remaining Chihuahua cheese. Spray a ing sauce from casserole dish on plate with enchila-
seasoning blend is made with 2 parts
each onion and garlic powder, 1 part
piece of foil with cooking spray and place over cas- das. Garnish with radishes, remaining black beans,
cumin, and ½ part cayenne pepper. serole dish, sprayed side down. Tightly seal foil and sour cream, and remaining jalapeño (to taste).
bake 15 minutes. Remove foil and bake an additional
7 minutes, or until cheese is bubbly.
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