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BBQ Bean Enchiladas

BBQ Bean Enchiladas

with salad and cheesy sauce

These DIY enchiladas are filled with hearty beans and oozing melted cheese. Serve hot and get ready for a fiesta of flavours.

Tags:
Quick
Discovery
Spicy
Family Friendly
Veggie
Allergens:
Wheat
Milk
Soya
Sulphites
Egg
Mustard
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

8 unit(s)

Tortilla

(Contains Wheat)

50 grams

Grated Cheese

(Contains Milk)

1 pack(s)

Red Kidney Beans

1 pack(s)

Chopped Tomato with Onion & Garlic

1 sachet(s)

Chipotle Paste

(Contains Soya, Wheat)

2 sachet(s)

BBQ Sauce

65 grams

Creme Fraiche

(Contains Milk)

1 unit(s)

Scallion

1 sachet(s)

Sweet Chilli Sauce

120 grams

Salad Leaves

1 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

1 sachet(s)

Mayo

(Contains Egg, Mustard)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

to taste

Butter

to taste

Flour

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Nutrition Values

Energy (kJ)3523 kJ
Energy (kcal)842 kcal
Fat32.1 g
of which saturates16.9 g
Carbohydrate99.4 g
of which sugars24.3 g
Dietary Fiber14.4 g
Protein32.7 g
Cholesterol0 mg
Salt6.71 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Oven dish
Sieve
Pan with Lid

Instructions

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Drain and rinse the beans in a sieve.
Cook the Beans
2
  • Place a pan over medium-high heat with a drizzle of oil.
  • Fry the drained beans until softened, 2-3 mins. 
  • Pop in the chopped tomatoes, ¼ tsp salt and ½ tsp sugar (double both for 4p).
  • Cover and simmer for 4-5 mins. Add a splash of water to loosen the sauce if required.
  • Remove from the heat and stir through the chipotle paste. Season to taste with salt and pepper.
Simmer the Sauce
3
  • Meanwhile, place a pot over medium-high heat with 1 tbsp butter (double for 4p).
  • When melted, stir in 1 tsp flour (double for 4p). 
  • Cook for 1-2 mins, stirring continuously. 
  • Stir in 50ml water (double for 4p), creme fraiche and cheese.
  • Bring to a boil and simmer until slightly thickened, 2-3 mins.
Bake the Enchiladas
4
  • Drizzle a little oil into the bottom of an oven dish.
  • Lay the tortillas out on a board, spoon some of the bean mixture down the centre of each, then roll up to enclose.
  • Lay them into the oven dish. Ensure they're packed snugly, side by side, seam-side down so they don't unroll.
  • Use the back of a spoon to spread the cheese sauce over the top.
  • Bake on the top shelf of the oven until golden, 8-10 mins.
Dress the Salad
5
  • Meanwhile, trim and thinly slice the scallion.
  • Trim the salad leaves, halve lengthways and thinly slice widthways.
  • In a salad bowl, mix the apple cider vinegar, mayo, 1 tbsp oil and ½ tsp sugar (double both for 4p). Season to taste with salt and pepper.
  • Just before serving toss the chopped salad leaves through the dressing.
Garnish and Serve
6
  • Divide the enchiladas between plates.
  • Drizzle the BBQ sauce and sweet chilli sauce over the top.
  • Garnish with sliced scallion.
  • Serve the dressed salad alongside.
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