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Mexican Beef Enchiladas

Mexican Beef Enchiladas

with Homemade Ranchero Beans

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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:Cereals containing glutenMilk

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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

250 grams

Beef Mince

1 pack(s)

Mixed Beans

1 pot(s)

Mexican Spice

1 pack(s)

Finely Chopped Tomatoes

4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing gluten)

1 block(s)

Mature Cheddar Cheese

(ContainsMilk)

1 unit(s)

Red Pepper

1 bunch(es)

Coriander

1 pack(s)

Potatoes

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3665 kJ
Energy (kcal)876 kcal
Fat23.0 g
of which saturates9.0 g
Carbohydrate106 g
of which sugars15.0 g
Protein54 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Baking Dish
Grater
Bowl
Plate
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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.

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.

6

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