Cheese and Bean Enchiladas
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Cheese and Bean Enchiladas

Cheese and Bean Enchiladas

with creme fraiche and coriander

These fully loaded enchiladas are filled with melted cheese, sweet bell pepper spiced beans. A dish that's as fun to make as it is to eat—and which the whole family can enjoy.

Tags:
Quick
Veggie
Allergens:
Wheat
Milk

The quantities provided above are averages only.

Total Time25 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

8 unit(s)

Tortilla

(Contains 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)

5 grams

Coriander

125 grams

Creme Fraiche

(Contains Milk)

1 unit(s)

Bell Pepper

1 pack(s)

Sweetcorn

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

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Nutrition Values

Energy (kJ)3891 kJ
Energy (kcal)930 kcal
Fat37 g
of which saturates21.2 g
Carbohydrate108.7 g
of which sugars26.1 g
Dietary Fiber15.5 g
Protein36 g
Cholesterol0 mg
Salt5.22 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

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.
  • When the oil is hot, add the sliced pepper, chopped tomatoes, chilli flakes (use less if you don't like spice) 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 sweetcorn and kidney beans in a sieve.
  • Roughly chop the coriander.
  • Once the sauce has reduced, add the beans and sweetcorn to the pot along with the lime juice and half the coriander.
  • Season to taste with salt, pepper and sugar.

TIP: Loosen the sauce with a splash of water if it becomes too dry.

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
  • Lay the tortillas out on a board, spoon some of the bean mixture down the centre of each, then roll up to enclose the filling.
  • Drizzle a little oil into the bottom of an ovenproof dish.
  • Lay in the enchiladas, packed snugly, side by side, folded edge down so they don't unroll.
  • Use a spoon to spread half the creme fraiche over the top. Sprinkle over the cheese.
  • Bake on the top shelf of your oven until golden, 8-10 mins.
Finish and Serve
6
  • Once cooked, remove the cheesy bean enchiladas from the oven and divide between plates.
  • Top with a dollop of the remaining zesty creme fraiche.
  • Finish with a sprinkling of the remaining coriander.
  • Serve with lime wedges alongside.