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:
Family Friendly
•Veggie
•Quick
•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 Tomato with Onion & Garlic
1 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
2 sachet(s)
BBQ Sauce
65 grams
Creme Fraiche
(Contains Milk)
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)
1 sachet(s)
Central American Style Spice Mix
Not included in your delivery
1 tsp
Sugar
1 tbsp
Butter
¼ tsp
Salt
½ tbsp
Flour
1 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)4067 kJ
Energy (kcal)972 kcal
Fat45 g
of which saturates22.2 g
Carbohydrate103.2 g
of which sugars26.4 g
Dietary Fiber15 g
Protein33.2 g
Cholesterol0 mg
Salt7.66 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.
- Place a pan over medium-high heat with a drizzle of oil.
- Fry the drained beans until softened, 2-3 mins.
2
- Pop in the chopped tomatoes, Central American spice, ¼ tsp salt (per 2P) and ½ tsp sugar (per 2P).
- 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 (per 2P).
- When melted, stir in 1 tsp flour (per 2P) and cook, stirring continuously, 1-2 mins.
- Stir in 50ml water (per 2P), creme fraiche and cheese.
- Bring to a boil and simmer until slightly thickened, 2-3 mins.
- Season to taste with salt and pepper.
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 the salad leaves, halve lengthways and thinly slice widthways.
- In a salad bowl, mix the apple cider vinegar, mayo, 1 tbsp oil (per 2P) and ½ tsp sugar (per 2P). 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.
- Serve the dressed salad alongside.
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