Chorizo Topped Beef Enchiladas
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Chorizo Topped Beef Enchiladas

Chorizo Topped Beef Enchiladas

with smashed avocado and potato wedges

Bean and beef enchiladas are topped with spiced chorizo, melted cheese and smashed avocado all served with sumptuous potato wedges in this larger-than-life and incredibly tasty easy-to-prepare meal.

Total Time45 minutes
Cooking Time35 minutes


Serving amount

2 unit(s)


1 pack(s)

Red Kidney Beans

240 grams

Beef Mince

1 tin(s)

Tomato Paste

8 unit(s)


(Contains Wheat)

1 unit(s)


50 grams

Grated Cheese

(Contains Milk)

600 grams


1 sachet(s)

Mexican Style Spice Mix

1 sachet(s)

Red Wine Jus

(Contains Sulphites)

100 grams


(Contains Milk)

65 grams

Creme Fraiche

(Contains Milk)

Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)6604 kJ
Energy (kcal)1579 kcal
Fat75.8 g
of which saturates32 g
Carbohydrate150.4 g
of which sugars17 g
Dietary Fiber12.7 g
Protein74 g
Cholesterol0 mg
Salt6.45 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.


Oven dish
Baking Sheet with Baking Paper


Make the Wedges
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 2cm wide wedges (peeling optional).
  • Pop the wedges onto a large (lined) baking tray.
  • Toss with saltpepper and a drizzle of oil. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

Get Prepped
  • Peel and grate the garlic (or use a garlic press).
  • Drain and rinse the beans in a sieve.
Fry the Beef
  • Place a large pan over medium-high heat (without oil).
  • Once hot, fry the beef mince until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
  • Use a spoon to break up the beef as it cooks. Season with salt and pepper.
  • Stir in the Mexican spice mix, garlic and tomato paste.
  • Cook until fragrant, 1 min.
Simmer the Sauce
  • Add ¼ tsp salt, ½ tsp sugar, 50ml water (double all for 4p), the red wine jus and the beans to the pan.
  • Bring to the boil, then lower the heat and simmer until thickened, stirring occasionally, 4-5 mins.
  • Once thickened, taste and season with salt and pepper if needed. Roughly mash beans with the back of a spoon.
  • Lay the tortillas out on a board.
  • Spoon the beef mixture down the centre of each, then roll up to enclose the filling.
Bake the Enchiladas
  • Drizzle a little oil into the bottom of an ovenproof dish, then lay in the enchiladas. Pack them snugly, side by side, seam-side down so they don't unroll.
  • Scatter the cheese and chorizo over the top.
  • Bake on the middle shelf of the oven until golden, 8-10 mins.
  • Meanwhile, halve the avocado and remove the pit.
  • Use a spoon to scoop the flesh out into a bowl and mash with a fork. Season with salt and pepper, then mix together.
Finish and Serve
  • When ready, divide your enchiladas between plates.
  • Serve the wedges, smashed avocado and creme fraiche alongside.
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