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Cheese and Bean Enchiladas with Chorizo

Cheese and Bean Enchiladas with Chorizo

with sweetcorn and creme fraiche
0.0(0)
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Calories
: 
1127 kcal
Protein
: 
45.8g protein
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Soya
  • Mustard
  • May contain traces of allergens
  • Milk
Serving amount

8 unit(s)

Tortilla

(Contains: Soya, Mustard, May contain traces of allergens, Cereals containing gluten, 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, May contain traces of allergens, Milk)

110 grams

Creme Fraiche

(Contains: Milk)

1 unit(s)

Bell Pepper

1 unit(s)

Sweetcorn

1 sachet(s)

BBQ Rub

90 grams

Chorizo

(Contains: Milk)

Not included in your delivery

½ tsp

Sugar

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

Energy (kJ)4716 kJ
Energy (kcal)1127 kcal
Fat52 g
of which saturates24.7 g
Carbohydrate90.7 g
of which sugars25.7 g
Dietary Fiber22 g
Protein45.8 g
Salt7.6 g
Potassium336 mg
Calcium12.8 mg
Iron0.5 mg
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.
•Zester
•Oven dish
•Sieve

Cooking steps

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.
  • Fry the chorizo for 3-4 mins.
  • Add the bell pepper, chopped tomatoes, chilli flakes (use less if you don't like spice), BBQ rub 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 (per 2P).
  • 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 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.
  • Serve with lime wedges alongside.
Meal right image

Explore Similar Recipes

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