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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!

Tags:VeggieSpicy
Allergens:Wheat/BléSulphites/SulfiteMilk/Lait

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
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 can

Kidney Beans

6 unit

Flour Tortillas, 6-inch

(ContainsWheat/Blé)

113 g

Red Onion, sliced

10 g

Garlic

1 can

Diced Tomatoes

1 tbsp

Enchilada Spice Blend

(ContainsSulphites/Sulfite)

1 tsp

Chipotle Powder

1 unit

Lime

½ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

1 unit

Avocado

10 g

Cilantro

Not included in your delivery

Salt*

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Zester
Strainer
Large Non-Stick Pan
Measuring Cups
Measuring Spoons
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.)

4

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.

5

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.

6

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