Protein Boost | Black Bean & Poblano Enchiladas
with Halloumi & Baby Greens Salad
Cooking time
25 minutes
Servings
2/4
Calories
1110 /serving
Power up on proteins! Add halloumi to your meal with our Protein Boost option. Meet the midweek crunch head-on with a meatless Mexican meal. Tortillas easily roll around a tomatoey filling of earthy black beans and sharp poblano peppers. With a sprinkling of cheese bubbled and browned on top, they're set out with a simple side salad.
We will send you:
- 2 Poblano peppers (or green peppers)
- 15ml Minced garlic
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 540ml Black beans (canned)
- 15ml Apple cider vinegar
- 100ml Tomato sauce
- 60g Grated mozzarella
- 6 Wheat flour tortillas
- 125g Halloumi
Contains: Milk • Sulphites • Wheat
You will need:
Large pan
Medium baking dish
Oil
Salt & pepper (S&P)
Strainer
Total Fat
48 g
Saturated Fat
18 g
Sodium
2100 mg
Total Carb
116 g
Sugars
11 g
Protein
50 g
Fibre
26 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Drain and rinse the black beans; mash ½.
- Halve, core and small-dice the poblanos.
Make the filling
- In a large pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the poblanos and sauté, 2 to 3 min., until beginning to soften.
- Add the black beans, tomato sauce, ¼ cup water (double for 4 portions) and S&P.
- Cook, stirring often, 2 to 3 min., until combined.
Prepare & bake the enchiladas
- Place the tortillas on a clean work surface.
- Divide the filling between the tortillas and tightly roll up.
- Arrange, seam-sides down, in a medium baking dish drizzled with oil.
- Top with the cheese.
- Bake, 8 to 10 min., until golden brown.
- In the last 2 min., switch the oven to broil.
Make the salad
- Meanwhile, in a large bowl, combine the vinegar, 2 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens; toss well.
Plate your dish
- Divide the enchiladas and salad between your plates. Bon appétit!
