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!
/ serving 2 people
/ serving 2 people
Flour Tortillas(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Red Onion, sliced
Enchilada Spice Blend(ContainsSulphites/Sulfite)
Cheddar Cheese, shredded(ContainsMilk/Lait)
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.