Quickfire Beef Enchiladas
with Homemade Ranchero Beans
- Cereals containing gluten
- Milk
Patrick’s been trying out a few new Mexican dishes in the Fresh Kitchen of late and the main technique in tonight’s dinner has become a favourite. By mashing up the kidney beans instead of adding them whole, you suddenly add a rich, creamy texture to sauces...arriba!
Ingredients
500
British Beef Mince
2
Onion
2
Mexican Spice
1
Red Kidney Beans
2
Tomato Passata
2
Baby Gem Lettuce
4
Vine Tomatoes
8
Super Soft Tortillas with Whole Wheat
(Contains: Cereals containing gluten)
8
Mature Cheddar Cheese
(Contains: Milk)
1
Lime
2
Sour Cream
(Contains: Milk)
Utensils
Instructions
Heat 2 tbsp of olive oil in a frying pan on medium-high heat. Once hot, quickly brown off the beef mince, then remove from the pan and keep to the side.
Peel and chop the onions in half lengthways through the root, then very thinly slice them widthways into half moon shapes. Heat 2 tbsp of olive oil on medium low heat in your (now empty) frying pan and cook the onions for around 6 mins, then add the Mexican spice. Tip: Use more or less spice depending on how hot you like it!
Whilst the onion cooks, drain and thoroughly rinse the kidney beans. LH: Mash up the kidney beans in a bowl.
Once the onion has softened, stir in the mashed beans. Add the beef mince back into the pan. Stir in the passata with 1/2 tsp of salt then refill the cartons a fifth with water, swirl them around and add this too.
Pre-heat your oven to 200 degrees. Let the mixture bubble away gently on low heat until it has thickened enough to fill your tortillas. Meanwhile roughly chop the baby gem lettuce and roughly chop the tomatoes.
Once the sauce is thick, take it off the heat. Divide the mixture into eight equal portions and spoon it along one end of each tortilla. Roll up the tortillas, place them in a baking dish and grate the cheese over the top. Cook in the oven until the cheese melts.
Whilst your enchiladas are in the oven, zest the lime. LH: Mix the sour cream with a few good grinds of black pepper and the lime zest.
Toss the tomatoes and baby gem lettuce in 2 tbsp of olive oil, 4 tsp of lime juice and a pinch of salt and pepper. Serve your enchilladas with a dollop of sour cream and the salad on the side. Devour immediately!
