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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein20% · 46g
Carbs43% · 101g
Fat37% · 39g
14g
Fiber
2910mg
Sodium
4.7g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
71th pctl
More protein than 71% of 1,474 meals
Protein density
4.7g /100cal
Leaner than 49% of meals
vs Seafood average
28% heavier
This970
Avg759
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Sour Cream
Red Onion
Shrimp
Long Green Pepper
Black Beans
Tomato
Lime
Flour Tortillas
Southwest Spice Blend
Cilantro
Mexican Cheese Blend
Mild Red Enchilada Sauce
Salt
Cooking Oil
Butter
Black Pepper
How to make it
1
Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce.
Dice tomato. Roughly chop cilantro. Halve, peel, and finely dice onion. Quarter lime. Core, deseed, and dice green pepper. Drain beans over a small bowl, reserving liquid.
2
In a second small bowl, combine tomato, cilantro, 2 TBSP onion (4 TBSP for 4 servings), and a squeeze of lime juice to taste. Season with salt and pepper.In a third small bowl, combine sour cream with a squeeze of lime juice to taste. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
3
Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper; cook, stirring, until slightly softened, 2-3 minutes.Add remaining onion; cook until just softened, 2-3 minutes.Add Southwest Spice Blend, half the beans, and 2 TBSP bean liquid (you’ll use more beans and bean liquid later). Cook, stirring, until fragrant and warmed through, 2-3 minutes more.Season with salt and pepper. Turn off heat.
4
Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add remaining beans; cook, stirring, until slightly softened, 2-3 minutes.Add 3 TBSP bean liquid (5 TBSP for 4 servings). (You may have some bean liquid left over.) Simmer until warmed through, 1-2 minutes.Lower heat, then stir in 1 TBSP butter and salt (we used ½ tsp). (For 4, use 2 TBSP butter and 1 tsp salt.)Turn off heat; mash with a potato masher or fork until mostly smooth. Season with pepper.
5
Spread tortillas with mashed beans. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in an 8-by-11-inch baking dish or large ovenproof pan. (For 4 servings, use a 9-by-13-inch dish or two smaller ones.)
6
Pour red enchilada sauce over enchiladas to thoroughly coat. (You may not need all the sauce.) Top with Mexican cheese blend.Bake on top rack until sauce is bubbly and cheese melts, 5-7 minutes.Top enchiladas with lime crema and pico de gallo. Serve directly from baking dish with any remaining lime wedges on the side.
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Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce.
Dice tomato. Roughly chop cilantro. Halve, peel, and finely dice onion. Quarter lime. Core, deseed, and dice green pepper. Drain beans over a small bowl, reserving liquid.
2
Step 2
In a second small bowl, combine tomato, cilantro, 2 TBSP onion (4 TBSP for 4 servings), and a squeeze of lime juice to taste. Season with salt and pepper.In a third small bowl, combine sour cream with a squeeze of lime juice to taste. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
3
Step 3
Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper; cook, stirring, until slightly softened, 2-3 minutes.Add remaining onion; cook until just softened, 2-3 minutes.Add Southwest Spice Blend, half the beans, and 2 TBSP bean liquid (you’ll use more beans and bean liquid later). Cook, stirring, until fragrant and warmed through, 2-3 minutes more.Season with salt and pepper. Turn off heat.
4
Step 4
Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add remaining beans; cook, stirring, until slightly softened, 2-3 minutes.Add 3 TBSP bean liquid (5 TBSP for 4 servings). (You may have some bean liquid left over.) Simmer until warmed through, 1-2 minutes.Lower heat, then stir in 1 TBSP butter and salt (we used ½ tsp). (For 4, use 2 TBSP butter and 1 tsp salt.)Turn off heat; mash with a potato masher or fork until mostly smooth. Season with pepper.
5
Step 5
Spread tortillas with mashed beans. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in an 8-by-11-inch baking dish or large ovenproof pan. (For 4 servings, use a 9-by-13-inch dish or two smaller ones.)
6
Step 6
Pour red enchilada sauce over enchiladas to thoroughly coat. (You may not need all the sauce.) Top with Mexican cheese blend.Bake on top rack until sauce is bubbly and cheese melts, 5-7 minutes.Top enchiladas with lime crema and pico de gallo. Serve directly from baking dish with any remaining lime wedges on the side.
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Cheesy Shrimp & Black Bean Enchiladas, served HelloFresh's Cheesy Shrimp & Black Bean Enchiladas: 970 calories, 46g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan., is a prepared dish from . Each portion contains 970 calories and 46 grams of protein, covering roughly 49 percent of a standard 2,000 calorie daily target.
An enchilada is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
970Calories
46gProtein
101gCarbs
39gFat
14gFiber
2910mgSodium
Daily calorie contribution49% of 2,000 cal target
🍽️ Serves: 2 servings
💪 High-Protein
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Cheesy Shrimp & Black Bean Enchiladas?
Cheesy Shrimp & Black Bean Enchiladas contains 970 calories and 46 g of protein per serving, portioned as HelloFresh's Cheesy Shrimp & Black Bean Enchiladas: 970 calories, 46g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Cheesy Shrimp & Black Bean Enchiladas?
Cheesy Shrimp & Black Bean Enchiladas is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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