Cheesy Bean Enchiladas

Cheesy Bean Enchiladas

with DIY Guacamole

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Dinner tonight is quick and easy! Delicious spiced beans are cooked with tomatoes and used as a perfect filling for these enchiladas. Don't forget about the gooey melted cheese and cooling DIY guacamole!


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

Preparation Time35 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 can

Kidney Beans

6 unit

Flour Tortillas, 6-inch


113 g

Red Onion, sliced

10 g


1 can

Diced Tomatoes

1 tbsp

Enchilada Spice Blend


1 tsp

Chipotle Powder

1 unit


½ cup

Cheddar Cheese, shredded


1 unit


10 g


Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories909 kcal
Fat34 g
Saturated Fat9 g
Carbohydrate121 g
Sugar10 g
Dietary Fiber17 g
Protein33 g
Cholesterol35 mg
Sodium836 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Large Non-Stick Pan
Measuring Cups
Measuring Spoons
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your broiler to high (to broil the enchiladas ). In Step 3, use the following heat guide to determine what spice level you prefer: add 1/8 tsp for warm, 1/4 tsp for hot and 1/2 tsp for spicy!

Wash and dry all produce.* Mince or grate the garlic. Zest, then juice half the lime. Cut the remaining lime into wedges. Drain and rinse the beans.


Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the onion. Cook, stirring occasionally, until softened, 4-5 min.


Add the beans, lime zest, enchilada spice blend, diced tomatoes, garlic, 1/4 cup water and 1/4 tsp chipotle powder to the pan. (NOTE: Reference chili spice guide in Start Strong to increase spice level if you prefer!) Cook until bean mixture slightly thickens, 7-8 min. (TIP: You want the mixture to be a scoopable consistency.)


Spray or wipe an 9x13-inch baking dish with some oil. Place the tortillas on the counter. Divide the bean mixture between the tortillas. Roll each of the tortillas up to close. Place, seam-side down, in the prepared baking dish. Sprinkle the tops of the enchiladas with the cheese. Broil in the centre of the oven until the cheese melts, 3-4 min.


Meanwhile, roughly chop the cilantro. Peel and cut the avocado into 1/2-inch cubes. In a small bowl, use a fork to mash together the lime juice, avocado and cilantro. Season with salt and pepper.


Divide the enchiladas between plates, then dollop the guacamole over top.