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Mexican Beef Enchiladas
Mexican Beef Enchiladas

Mexican Beef Enchiladas

with Homemade Ranchero Beans

Patrick’s been trying out a few new Mexican dishes in the Fresh Kitchen of late and the main technique in tonight’s dinner has become a favourite. By mashing up the kidney beans instead of adding them whole, you suddenly add a rich, creamy texture to sauces… Arriba!

Allergens:
Milk
Gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

240

British Beef Mince**

1

Bell Pepper**

1

Mexican Style Spice Mix

1

Mixed Beans

1

Finely Chopped Tomatoes

30

Mature Cheddar Cheese**

4

Super Soft Tortillas with Whole Wheat

450

Potatoes

1

Coriander**

Nutritional information

Energy (kcal)876 kcal
Energy (kJ)3665 kJ
Fat23 g
of which saturates9 g
Carbohydrate106 g
of which sugars15 g
Protein54 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Grill Pan
Grater
Baking Dish
Bowl
Plate

Instructions

Roast the Wedges
1

Preheat your oven to 220°C. Chop the potato into 2cm wide wedges (no need to peel). Pop the wedges onto a large lined baking tray, drizzle with oil and season with salt and pepper. Toss together, spread out in a single layer and roast on the top shelf of your oven until golden and crispy, 30-35 mins. Turn halfway through cooking.

Chop the Peppers
2

Meanwhile, halve the red pepper and remove the core and seeds. Slice into thin strips. When the wedges are halfway through cooking, remove the tray from the oven, give them a shake then spread the pepper on top. Return the tray to the oven to roast for the remainder of the cooking time until the pepper is soft and slightly charred.

Start the Beef
3

While the wedges and pepper cook, heat a drizzle of oil in a large frying pan on high heat. When hot, add the beef mince and cook until browned, breaking it up with a wooden spoon as it cooks, 4-5 mins. While the beef browns, roughly chop the coriander (stalks and all). Drain and rinse the mixed beans in a sieve.

Simmer the Beef
4

Lower the heat to medium and add the Mexican spice to the beef (add less if you don't like things too spicy!). Cook, stirring, for 1 minute, then pour in the chopped tomatoes and mixed beans. Stir together and simmer gently until the sauce is thick and tomatoey, 5-7 mins. IMPORTANT: The beef is cooked when it is no longer pink in the middle. Once cooked, stir through half the chopped coriander and remove from the heat. Season to taste with salt and pepper.

Roll and Bake
5

Divide the beef mixture between the middle of each tortilla (two per person). Roll up the tortillas, place them in a lightly oiled ovenproof dish seam-side down. Grate the cheddar cheese over the top. Switch the wedges to the middle shelf and bake your enchiladas on the top shelf of your oven until golden brown, 10 mins.

Serve
6

Serve the wedges and roasted pepper alongside the enchiladas. Sprinkle with the remaining coriander. Enjoy!

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