Mexican Bean Enchiladas
with Limey Leaves
- Barley
- Cereals containing gluten
- Milk
- May contain traces of allergens
- Celery
Ingredients
1 unit(s)
Bell Pepper
15 grams
Worcester Sauce
(Contains: Barley, Cereals containing gluten)
1 carton(s)
Red Kidney Beans
40 grams
Pea Shoots
1 unit(s)
Chopped Tomatoes
1 pot(s)
Mexican Style Spice Mix
1 unit(s)
Onion
30 grams
Tomato Puree
1 unit(s)
Garlic Clove
60 grams
Mature Cheddar Cheese
(Contains: Milk)
½ unit(s)
Lime
4 unit(s)
Flour Tortillas
1 unit(s)
Courgette
(May contain traces of: Celery)
1 sachet(s)
Vegetable Stock Powder
1 unit(s)
Carrot
Not included in your delivery
150 milliliter(s)
Water
Nutrition Values
Instructions
Halve, peel and chop the onion into ½cm pieces. Peel the carrot, cut in half lengthways and cut each half into two long strips.Chop across into ½cm pieces. Trim the ends off the courgette, then cut in half lenthways. Cut each half into two long strips, then chop across into ½cm pieces. Remove the core from the red pepper and chop into ½cm pieces. Grate the garlic (or use a garlic press if you have one).
Heat a drizzle of oil in a large frying pan over medium heat. Add your onion, carrot, courgette and pepper and cook, stirring, for 5 mins or until starting to soften. Add your garlic and Mexican spice mix and cook, stirring, for 30 seconds. Next, add the tomato puree and Worcester sauce and cook for another 30 seconds.
Add the vegetable stock, kidney beans, half of the chopped tomatoes and the water (specified above) Season to taste with salt and pepper. Simmer the mixture for 8-10 minutes or until the sauce has thickened.
For your salad, simply pop the peashoots in a bowl and squeeze over some juice from the lime. Drizzle over a little oil and season with a pinch of salt and pepper. Toss it all together. Quickly grate the cheddar cheese.
Put the tortillas on a board. Place some bean mixture down the centre of each tortilla and roll up to close. Place seam side down in an oven proof dish. Repeat with the remaining wraps - you should have enough for 2 wraps each, but may have more depending how fat your enchiladas are! Top with the remaining chopped tomato and your cheddar cheese. Place in the oven for 10-15 mins, until the cheese is melted and golden.
To serve, divide your piping hot bean enchiladas between plates. Serve with your limey dressed salad leaves. Dig in!
