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Mexican Beef Enchiladas

Mexican Beef Enchiladas

with Roast Peppers and Wedges

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We love good Mexican Beef Enchiladas & Roast Peppers and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:Family Friendly
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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 unit(s)

Bell Pepper

240 grams

Beef Mince

1 bunch(es)


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


Not included in your delivery

1 tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3992 kJ
Energy (kcal)954 kcal
Fat29.0 g
of which saturates11.0 g
Carbohydrate116 g
of which sugars15.0 g
Protein51 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a low sided wide baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out. Once your oven is hot, roast on the top shelf of your oven until golden, 30-35 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.


Meanwhile, halve the pepper and remove the core and seeds. Slice into thin strips. When the potatoes are halfway through cooking, add the peppers to the tray and turn the potatoes. Return the tray to the oven to roast until the peppers are soft and slightly charred, the remainder of the potato cooking time


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


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 a minute, then pour in the chopped tomatoes and mixed beans. Season with salt and pepper, stir together and simmer gently until the sauce is thick and tomatoey, 5-7 mins. Once cooked, stir through half the chopped coriander and remove from the heat. Season to taste with salt and pepper.


Divide the mince 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 potatoes to the middle shelf and bake your enchiladas on the top shelf of your oven until golden brown, 10-12 mins.


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