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Quickfire Beef Enchiladas

Quickfire Beef Enchiladas

with Homemade Ranchero Beans

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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 most of the kidney beans instead of adding them whole, you suddenly add a rich, creamy texture to sauces. Keep a few whole ones back for texture too...arriba!

Tags:Spicy
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 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

250 grams

Beef Mince

1 unit(s)

Onion

1 tbsp

Mexican Spice

1 tin(s)

Red Kidney Beans

1 unit(s)

Tomato Passata

3 tbsp

Coriander

1 unit(s)

Baby Gem Lettuce

½ punnet(s)

Cherry Tomatoes

4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing gluten)

3 tbsp

Mature Cheddar Cheese

(ContainsMilk)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3071.056 kJ
Energy (kcal)734 kcal
Fat22.0 g
of which saturates8.0 g
Carbohydrate83 g
of which sugars0.0 g
Protein52 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Frying Pan
Bowl
Knife
Baking Tray
Plate
Instructionsarrow up iconarrow up icon
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1

Heat 2 tsp 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.

2

Peel and chop the onion in half lengthways through the root, then very thinly slice it widthways into half moon shapes. Heat 1 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!

3

Whilst the onion cooks, drain and thoroughly rinse the kidney beans before mashing up three quarters in a bowl.

4

Once the onion has softened, stir in the mashed beans and then the remaining whole beans. Add the beef mince back into the pan. Stir in the passata with ¼ tsp of salt then refill the cartom a fifth with water, swirl it around and add this too.

5

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 coriander and baby gem lettuce. Chop the cherry tomatoes in half.

6

Once the sauce is thick, take it off the heat and stir through 2 tbsp of chopped coriander. Divide the mixture into four equal portions and spoon it along one end of each tortilla wrap. Roll up the wrap, place them in a baking dish and grate the cheese over the top. Cook in the oven until the cheese melts.

7

Toss the cherry tomatoes, baby gem lettuce and 1 tbsp of coriander in 1 tsp of olive oil and season with a little pinch of salt and pepper. Serve everything and devour immediately!