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Cheesy Beef Enchiladas

Cheesy Beef Enchiladas

with tomato and scallion salsa

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The name of this popular Mexican dish derives from two Aztec words meaning 'chilli' and 'flute'—references to its rolled-up nature and the sauce it's often eaten with. These particular enchiladas are stuffed full of spiced beef and cheese and paired with a zingy salsa.

Tags:Chef's ChoiceQuickFamily Friendly
Total Time25 minutes
Cooking Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

8 piece



2 piece


1 sachet



1 sachet

Ground Cumin

1 piece


250 g

Beef Mince

50 g

Grated Cheddar


1 piece


1 piece


1 piece


1 pack

Red Kidney Beans

Not included in your delivery

to taste


to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)1119 kcal
Energy (kJ)4683 kJ
Fat54.4 g
of which saturates21.9 g
Carbohydrate100.58 g
of which sugars13.77 g
Dietary Fiber11.7 g
Protein56.97 g
Cholesterol0 mg
Salt3.37 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.
Utensilsarrow down iconarrow down icon
Oven dish
Instructionsarrow up iconarrow up icon
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  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Drain and rinse the kidney beans.
  • Halve the lemon. Cut half into thick wedges and juice the rest. 
  • Chop the tomatoes into small pieces.
  • Trim and grate the carrot (no need to peel). Trim and thinly slice the scallion.
  • In a bowl mix the tomato with half the scallion then season with salt, pepper and 1 tsp lemon juice (double for 4p).
  • Heat a pan on medium-high heat (no oil). 
  • Once the pan is hot, add the beef mince and fry until browned, 5-6 mins.
  • Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
  • Season with salt and pepper.
  • Once mince is cooked, add half the grated carrot, kidney beans, cumin and ketchup to the pan.
  • Add a splash of water and mix together.
  • Cook for 1 min and remove from the heat.
  • Season to taste with salt, pepper and sugar.
  • Lay the tortillas on a board, spoon some of the mince down the centre of each, then roll them up to enclose the filling.
  • Drizzle a little oil into the bottom of an ovenproof dish then lay in the wraps. 
  • Pack them snugly, side by side, with the folded edge underneath so they don't unroll.
  • Top with the grated cheese.
  • Bake on the top shelf of your oven until golden, 8-10 mins.
  • Meanwhile, halve the avocado and scoop out the flesh.
  • Use a fork to mash it. Add a squeeze of lemon juice.
  • Season to taste salt and pepper then mix well to combine.
  • Once cooked, remove the enchiladas from the oven. 
  • Divide between plates.
  • Top with the smashed avocado.
  • Serve with tomato salsa and remaining carrot and lemon wedges.
  • Garnish with remaining scallions.