Cheesy Bean Enchiladas

Cheesy Bean Enchiladas

with Honey-Lime Green Salad

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This quick and easy number is guaranteed to put smiles on everyone’s faces for dinner. Tasty packages of delicious spiced beans covered in rich tomatoes and gooey melted cheese; what’s not to like?


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 can

Kidney Beans

5 unit

Whole Wheat Tortillas

(ContainsWheat/Blé, Soy/Soja)

½ cup

Cheddar Cheese, shredded


1 unit


113 g

Red Onion

10 g


1 can

Diced Tomatoes

1 unit


1 tbsp

Mexican Seasoning

1 tsp

Chipotle Powder

85 g

Spring Mix

1 tbsp


1 unit

Vegetable Broth Concentrate

1 unit


Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories936 kcal
Fat32 g
Saturated Fat9 g
Carbohydrate120 g
Sugar23 g
Dietary Fiber24 g
Protein37 g
Cholesterol35 mg
Sodium847 mg
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat the broiler to high. (To broil the enchiladas.)


Prep: Wash and dry all produce. Mince or grate the garlic. Coarsely grate the carrot. Zest, then juice the lime. Drain and rinse the beans.


Make the filling: Heat a large pan over medium heat. Add a drizzle of oil, then the onion and carrot. Cook until the veggies soften, 3-4 min. Add the beans, lime zest, Mexican seasoning, broth concentrate, diced tomatoes, half the garlic and as much chipotle as you would like. Cook until the sauce thickens slightly, 5-6 min. (TIP: You want the mixture to be a scoopable consistency!)


Divide the mixture between tortillas. Roll up and place, seam-side down, in a lightly oiled 8x8-inch baking dish. Sprinkle the tops with cheddar cheese. Place in the centre of the oven and broil until the cheese is just melted, 1-2 min.


Make the salad: Halve, peel and dice the avocado. In a medium bowl, whisk the lime juice, honey, as much remaining garlic as you would like and a drizzle of oil. Add in the spring mix and avocado. Toss to combine. Season with salt and pepper.


Finish and serve: Serve the enchiladas with a side of green salad. Enjoy!