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Mexican Style Beef Enchiladas

Mexican Style Beef Enchiladas

with Roasted Peppers and Wedges

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These Mexican Style Beef Enchiladas are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!

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 Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

1 unit(s)

Bell Pepper

240 grams

Beef Mince

1 pack(s)

Red Kidney Beans

2 sachet

Mexican Style Spice Mix

1 pack(s)

Finely Chopped Tomatoes

4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing gluten)

30 grams

Mature Cheddar Cheese

(ContainsMilk)

1 unit(s)

Garlic Clove

1 unit(s)

Onion

Not included in your delivery

1 tsp

Sugar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4001 kJ
Energy (kcal)956 kcal
Fat32.0 g
of which saturates15.0 g
Carbohydrate112 g
of which sugars19.0 g
Protein49 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Baking Tray
Frying Pan
Spoon
Sieve
Oven dish
Grater
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). 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. Once your oven is hot, roast on the middle shelf until golden, 30-40 mins.

2

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

3

While the veg roasts, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the beef mince, season with salt and pepper and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Add the onion to the beef, stir together and cook until softened, 4-5 mins. Meanwhilem drain and rinse the mixed beans in a sieve.

4

Lower the heat to medium and add the garlic and Mexican style spice mix to the beef (add less spice if you don't like heat). Cook, stirring, for 1 min, then pour in the chopped tomatoes and mixed beans. Season with salt and pepper and add the sugar (see ingredients for amount). Stir together and simmer gently until the sauce is thick, 5-7 mins. Once cooked, remove from the heat and season to taste if needed.

5

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. Grate the cheese over the top. Bake your enchiladas on the top shelf of your oven until golden brown, 10-12 mins.

6

Plate up the enchiladas with the wedges and roasted peppers alongside. Enjoy!