Cheese and Bean Enchiladas
with sweetcorn and creme fraiche
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 Time20 minutes
Cooking Time25 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)
110 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Bell Pepper
1 pack(s)
Sweetcorn
Not included in your delivery
½ tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
Nutrition Values
Energy (kJ)3865 kJ
Energy (kcal)924 kcal
Fat35.4 g
of which saturates20.3 g
Carbohydrate111.8 g
of which sugars25.3 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
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.
2
- Place a large pot over medium-high heat with a drizzle of oil.
- When the oil is hot, add the bell 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.
3
- Meanwhile, drain and rinse the kidney beans and sweetcorn in a sieve.
- Once the sauce has reduced, add the sweetcorn and beans to the pot along with the lime juice and ½ tsp sugar (double for 4p).
- Season to taste with salt, pepper and sugar.
TIP: Loosen the sauce with a splash of water if it becomes too thick.
4
- In a small bowl, mix the creme fraiche together with the lime zest.
- Season to taste with salt and pepper.
5
- Drizzle a little oil into the bottom of an oven dish.
- Lay the tortillas out on a board, spoon some of the bean and sweetcorn 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 half the creme fraiche over the top. Sprinkle over the cheese.
- Bake on the top shelf of the oven until golden, 8-10 mins.
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.
- Serve with lime wedges alongside.
