Cheese and Bean Enchiladas
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Cheese and Bean Enchiladas

Cheese and Bean Enchiladas

with sweetcorn and creme fraiche

These fully loaded enchiladas are filled with melted cheese, sweet bell pepper spiced beans. A dish that's as fun to make as it is to eat—and which the whole family can enjoy.

Tags:
Veggie
Quick
Allergens:
Wheat
Milk
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

8 unit(s)

Tortilla

(Contains Wheat)

1 pack(s)

Red Kidney Beans

1 pack(s)

Chopped Tomato with Onion & Garlic

2 sachet(s)

Mexican Style Spice Mix

1 sachet(s)

Dried Chilli Flakes

1 unit(s)

Lime

50 grams

Grated Cheese

(Contains Milk)

110 grams

Creme Fraiche

(Contains Milk)

1 unit(s)

Bell Pepper

1 pack(s)

Sweetcorn

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

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Nutrition Values

Energy (kJ)3848 kJ
Energy (kcal)920 kcal
Fat35.4 g
of which saturates20 g
Carbohydrate110.8 g
of which sugars24.3 g
Dietary Fiber15.5 g
Protein36 g
Cholesterol0 mg
Salt5.22 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

Zester
Oven dish
Sieve

Instructions

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Zest the lime. Juice half and cut the rest into thick wedges.
  • Halve the pepper and discard the core and seeds. Slice into thin strips.
Simmer the Sauce
2
  • Place a large pot over medium-high heat with a drizzle of oil.
  • When the oil is hot, add the bell pepper, chopped tomatoes, chilli flakes (use less if you don't like spice) and Mexican spice mix.
  • Stir to combine then leave to simmer until thickened and slightly sticky, 6-8 mins.
Add the Beans
3
  • Meanwhile, drain and rinse the kidney beans and sweetcorn in a sieve.
  • Once the sauce has reduced, add the sweetcorn and beans to the pot along with the lime juice and ½ tsp sugar (double for 4p).
  • Season to taste with salt, pepper and sugar.

TIP: Loosen the sauce with a splash of water if it becomes too thick.

Make the Creme Fraiche
4
  • In a small bowl, mix the creme fraiche together with the lime zest. 
  • Season to taste with salt and pepper.
Bake the Enchiladas
5
  • Drizzle a little oil into the bottom of an oven dish.
  • Lay the tortillas out on a board, spoon some of the bean and sweetcorn 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 half the creme fraiche over the top. Sprinkle over the cheese.
  • Bake on the top shelf of the oven until golden, 8-10 mins.
Finish and Serve
6
  • Once cooked, remove the cheesy bean enchiladas from the oven and divide between plates.
  • Top with a dollop of the remaining zesty creme fraiche.
  • Serve with lime wedges alongside.