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
•Family Friendly
•Veggie
•Spicy
Allergens:
Wheat
•Milk
•Soya
•Sulphites
•Egg
•Mustard
The quantities provided above are averages only.
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 Tomatoes
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
Nutrition Values
Energy (kJ)3466 kJ
Energy (kcal)828 kcal
Fat32.1 g
of which saturates16.9 g
Carbohydrate96.3 g
of which sugars22.6 g
Dietary Fiber15.6 g
Protein32.5 g
Cholesterol0 mg
Salt5.61 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
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Drain and rinse the beans in a sieve.
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.
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.
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.
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.
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.
