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.
Allergens
Utensils
Tags
Tortilla
8 unit(s)
Grated Cheese
50 grams
Red Kidney Beans
1 pack(s)
Chopped Tomato with Onion & Garlic
1 pack(s)
Chipotle Paste
1 sachet(s)
BBQ Sauce
2 sachet(s)
Creme Fraiche
65 grams
Sweet Chilli Sauce
1 sachet(s)
Salad Leaves
120 grams
Apple Cider Vinegar
1 sachet(s)
Mayo
1 sachet(s)
Central American Style Spice Mix
1 sachet(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
to taste
Butter
to taste
Flour
to taste
- 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.
- Pop in the chopped tomatoes, Central American spice, 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.
- 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) and cook, stirring continuously, 1-2 mins.
- Stir in 50ml water (double for 4p), creme fraiche and cheese.
- Bring to a boil and simmer until slightly thickened, 2-3 mins.
- Season to taste with salt and pepper.
- 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.
- Meanwhile, 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.
- Divide the enchiladas between plates.
- Drizzle the BBQ sauce and sweet chilli sauce over the top.
- Serve the dressed salad alongside.
3538
kJ
Energy (kJ)
846
kcal
Energy (kcal)
32.2
g
Fat
16.9
g
of which saturates
99.7
g
Carbohydrate
24.3
g
of which sugars
14.4
g
Dietary Fiber
32.8
g
Protein
0
mg
Cholesterol
7.03
g
Salt
