We love good Beef Enchiladas with Chorizo & Wedges and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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.
Red Bullet Chilli
Water for the Beef
Red Wine Stock Paste(ContainsSulphites)
Mature Cheddar Cheese(ContainsMilk)
Plain Flour(ContainsCereals containing Gluten)
Super Soft Tortilla with Whole Wheat(ContainsCereals containing Gluten)
Water for the Sauce
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 colander and pop half of them in a bowl. Mash with a fork until broken up. Add the whole beans to the bowl, set aside.
Meanwhile, pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. 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, season with salt and pepper. Cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. Once browned, stir in the Mexican spice, garlic and tomato puree cook for 1 minute. Pour in the water (see ingredients for amount), black beans (whole and mashed) and the red wine stock pot. Stir to dissolve the stock pot, bring to the boil and simmer until the mixture is nice and thick, 10-12 mins, stirring occasionally.
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 and cook until it forms a paste consistency, 1-2 mins. You've made a roux! Gradually, stir in the water (see ingredients for amount) and bring to the boil - it will thicken into a thick paste like sauce, 1-2 mins. Stir in the cheddar, chilli (add less if you don't like heat), half the coriander and half the sour cream. 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, lay in the wraps. Pack them snugly, side by side, with the folded edge underneath so they don't unroll. Spoon the cheese sauce over the top in dollops, spread out evenly. Bake on the top shelf of your oven until golden, 8-10 mins (move the wedges to the bottom shelf).
Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then 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 sour cream and stir together. Serve the enchiladas with the wedges on the side, dollops of guac and sour cream and the remaining coriander. Cut any remaining lime into wedges to serve alongside. Enjoy!