8.5" Tortilla Wraps
Enchilada Sauce
Season Mix
Salsa Sauce
Black Beans
Jalapeno
Cheese Sauce

Shelf Life: 180 days

• For Vegetarian: Bell peppers, Onion ,Diced Tomatoes, Baby Corn, Minced Garlic, Chopped Celery.
• For Non-Vegetarian: Diced Chicken or any meat of your choice.
• For Topping: Mozzarella or Cheddar cheese.
• Instructions:
  1. Prepare the Black Beans:
• Soak the dry black beans/red beans in water for at least 4 to 12 hours or overnight. Set them aside.
• The canned version (add-on) is ready to use and won’t need soaking.
  2. Customize Your Filling:
  For Vegetarian:
• In a skillet, toss your choice of veggies with a drizzle of cooking oil and a sprinkle of Enchilada seasoning mix, adjusting the amount to your taste.
• Thoroughly mix the vegetables, and if time allows, let them marinate for added flavour.
• Cook the seasoned veggies by sautéing until they are tender and infused with the delicious enchilada flavor.
  For Non-Vegetarian:
• In a separate skillet, begin by coating bite-sized chicken pieces with a touch of cooking oil.
• Sprinkle enchilada seasoning mix over the chicken, starting with a modest amount and adjusting to your taste.
• Use your hands or a spoon to thoroughly coat the chicken in the seasoning.
• If time permits, let the chicken marinate for 15-30 minutes to enhance the flavor.
• Cook the seasoned chicken by sautéing until it develops a delicious char or caramelization.
  3. Assemble the Enchiladas:
• Warm the tortilla wraps for a few seconds in the microwave or oven to make them soft.
  4. Fill the Tortillas:
• Spread the cooked black beans, sautéed vegetables (for vegetarian) or cooked protein (for non-vegetarian) on each tortilla.
  5. Add Seasoning:

Sprinkle the provided seasoning mix evenly over the filling.(optional)
6. Roll Up the Enchiladas:
Roll each tortilla to enclose the filling, creating your enchiladas.
7. Top with Sauce & Cheese:
Place the enchiladas in a baking dish seam side down and pour the enchilada sauce on top, also add a generous amount of Mozzarella or Cheddar cheese.
8. Bake:

• Bake in a preheated oven at 180°C (350°F) for about 15-20 minutes until the enchiladas are heated through and the cheese on the top is melted an bubbly.
• To Bake on a skillet: In a large, oven-safe skillet, add a small amount of enchilada sauce to prevent sticking.
• Place the rolled enchiladas in the skillet with the seam side down.
• Pour the remaining enchilada sauce evenly over the enchiladas, and sprinkle shredded cheese on top.
• Cover the skillet and cook on low heat for about 10-15 minutes, or until the cheese is melted, and the enchiladas are heated through.
  9. Serve with Salsa:
  Drizzle the provided salsa sauce on top or side before serving.