Meal Kit
Cheesy Black Bean and Corn Enchiladas
with poblano peppers
Prep & Cook Time: 40-50 min.
Spice Level: Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
David Padilla
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 15½ oz. Black Beans
- 1 Onion
- 6 fl. oz. Enchilada Sauce
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6 Small Flour Tortillas
- 1 Poblano Pepper
- 3 oz. Corn Kernels
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2 oz. Shredded White Cheddar Cheese
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2 oz. Light Sour Cream
- 1 Jalapeno Pepper
- 2 tsp. Taco Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) yOkda83m
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Calories620
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Carbohydrates88g
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Net Carbs81g
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Fat21g
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Protein23g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Cooking Spray
- 1 Medium Oven-Safe Casserole Dish
- 1 Medium Non-Stick Pan
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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1 Prepare the Ingredients
Drain and rinse beans in a colander/strainer.
Peel and halve onion. Cut halves into 1/2" dice.Stem poblano, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping peppers.Stem, seed, remove ribs, and mince jalapeño. -
2 Cook the Filling
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add onions, poblanos (to taste), and 2 tsp. jalapeños (to taste; reserve remaining for garnish) to hot pan. Stir occasionally until onions are translucent, 2-3 minutes.Add corn, half the beans (remaining are yours to use as you please!), and taco seasoning. Stir occasionally until heated through, 3-5 minutes.Remove from burner and let cool slightly, 5 minutes. -
3 Roll the Enchiladas
Pour 1/4 cup enchilada sauce (reserve remaining for topping) into prepared casserole dish, coating the bottom. For best results, use a dish large enough to fit six rolled tortillas.
Place tortillas on a clean work surface. Add 1/3 cup filling to tortilla, tightly roll up, and place in casserole dish, seam-side down.Repeat with remaining tortillas.Don't overfill tortillas. Ends should overlap to seal while baking. -
4 Assemble the Enchiladas
Place any leftover filling around enchiladas or serve on the side.
Pour remaining enchilada sauce over enchiladas and top with cheese. -
5 Bake Enchiladas and Finish Dish
Spray a piece of foil with cooking spray and place over casserole dish, sprayed-side down. Tightly seal foil.
Bake covered in hot oven, 15 minutes.Carefully remove from oven and remove foil. Bake again uncovered in hot oven until cheese is bubbly, 7-9 minutes.Plate dish as pictured on front of card, topping enchilada sauce (from casserole dish) with enchiladas and garnishing with remaining jalapeños (to taste) and sour cream. Bon appétit!
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