Quickfire Enchiladas
with Homemade Citrus Guacamole
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!
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 war 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.
Ingredients
1
Onion
1
Yellow Pepper
½
Mexican Spice
1
Red Kidney Beans
½
Coriander
1
Baby Gem Lettuce
1
Cherry Tomatoes
1
Avocado
½
Lime
1
Sour Cream
(Contains Milk)
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
20
Mature Cheddar Cheese
(Contains Milk)
Nutritional information
Utensils
Instructions
Peel the onion and cut in half lengthways through the root, then very thinly slice widthways into half moon shapes. Chop the yellow pepper into 1cm chunks. Heat a splash of olive oil on medium-low heat in a frying pan and cook your onion and pepper for around 6 mins, then add the Mexican spice.
Whilst your onion and pepper cook, pour three-quarters of the kidney beans, (still in their sauce) into a bowl and mash them thoroughly using a masher (or a fork). Tip: It might look a bit crazy but trust us it’ll taste amazing! Drain and rinse your remaining kidney beans.
Once your onion and pepper have softened, stir in your mashed beans. Add the water (amount stated in the ingredient list) and the remaining (whole) kidney beans to the pan.
Pre-heat your oven to 200 degrees. Let your bean mixture bubble away gently on low heat and allow to thicken. Meanwhile, roughly chop the coriander and baby gem lettuce. Cut the cherry tomatoes in half.
Slice the avocado in half lengthways and remove the stone. Scoop the avocado flesh out using a spoon and then mash it thoroughly with a fork. Mix in some lime juice, a bit of lime zest and the sour cream. Season with a little pinch of salt and pepper. This is your guacamole!
Once your bean mixture has thickened, take it off the heat and stir through most, but not all, of your coriander. Divide your bean mixture into equal portions and spoon it along one end of each tortilla. Roll them up, place in an ovenproof dish and grate the cheese over the top. Cook in your oven until your cheese melts.
Toss your cherry tomatoes, lettuce and your remaining coriander in a splash of olive oil (not too much or it’ll become quite greasy) and season with some salt and pepper. Serve everything with your homemade guacamole and devour immediately!
