HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Chorizo Topped Beef Enchiladas
Cheesy Chorizo-Topped Beef Enchiladas

Cheesy Chorizo-Topped Beef Enchiladas

with Wedges, Guacamole and Zesty Creme Fraiche

Street Food
Read more

These Cheesy Chorizo-Topped Beef Enchiladas are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:SulphitesMilkCereals containing gluten

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 Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


1 unit(s)

Bell Pepper

1 bunch(es)


1 unit(s)

Red Chilli

2 unit(s)

Garlic Clove

1 pack(s)

Black Beans

240 grams

Beef Mince

1 sachet

Mexican Style Spice Mix

1 sachet

Tomato Puree

1 sachet

Red Wine Stock Paste


60 grams

Mature Cheddar Cheese


60 grams


150 grams

Creme Fraiche


4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing gluten)

1 unit(s)


1 unit(s)


Not included in your delivery

150 milliliter(s)

Water for the Beef (100ml)

200 milliliter(s)

Water for the Sauce

3 tbsp

Plain Flour

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)6429 kJ
Energy (kcal)1537 kcal
Fat87.0 g
of which saturates39.0 g
Carbohydrate128 g
of which sugars18.0 g
Protein62 g
Salt5.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Baking Tray
Frying Pan
Oven dish
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Halve the pepper and discard the core and seeds. Thinly slice and chop into 1cm pieces. Roughly chop the coriander (stalks and all). Halve the chilli lengthways, deseed then finely chop. Peel and grate the garlic (or use a garlic press). Drain and rinse the black beans in a sieve and pop half of them into a bowl. Mash with a fork until broken up. Add the whole beans to the bowl and set aside.


Meanwhile, pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When your oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through. Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the pepper. Stir-fry until starting to colour, 3-4 mins.


Once the pepper has coloured, add the beef mince to the pan and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Stir in the Mexican style spice mix, garlic and tomato puree and cook for 1 min. Pour in the water for the beef (see ingredients for amount), black beans (whole and mashed) and the red wine stock paste. Bring to the boil and simmer until the mixture has thickened, 10-12 mins, stirring occasionally. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.


Meanwhile, grate the cheese. Heat a drizzle of oil in a saucepan on medium-high heat. Once hot, add the chorizo and fry until golden, 3-4 mins. Stir in the flour (see ingredients for amount) and cook until it forms a paste-like roux, 1-2 mins. Gradually, stir in the water for the sauce (see ingredients for amount) and bring to the boil. Simmer until thickened, 1-2 mins. Stir in the cheese, chilli (add less if you don't like heat), half the coriander and half the creme fraiche, then remove from the heat.


Taste and season the beef with salt and pepper if needed. Lay the tortillas on a board (2 per person), spoon the beef mixture down the centre of each, then roll them up to enclose the filling. Drizzle a little oil over the bottom of an ovenproof dish and lay in the wraps. Pack them snugly, side by side, with the folded edge underneath so they don't unroll. Evenly spread the cheese sauce over the top. Bake on the middle shelf of your oven until golden, 8-10 mins.


Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh into a bowl and mash with a fork. Zest and halve the lime. Squeeze half the lime juice into the bowl with the avo, season with salt and pepper and mix well. Stir the lime zest into the remaining creme fraiche and stir together. Serve the enchiladas (2 per person) with the wedges, guacamole and creme fraiche alongside. Sprinkle over the remaining coriander. Cut any remaining lime into wedges for squeezing over. Enjoy!