We've been trying out a few new techniques in the test kitchen and this one 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!
Flour Tortillas(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Enchilada Spice Blend(ContainsSulphites/Sulfite)
Cheddar Cheese, shredded(ContainsMilk/Lait)
Preheat your broiler to high. (To broil the enchiladas.)
Prep: Wash and dry all produce. Drain and rinse the beans, then lightly mash them in a medium bowl using a fork or potato masher. Zest, then juice the lime(s). Dice the tomato(es) into 1/2-inch cubes.
Heat and large non-stick frying pan on medium heat. Add a drizzle of oil, then the onion. Cook until softened, 3-4 min. Add the ground beef and enchilada seasoning. Cook, stirring often, until no pink remains, 4-5 min. Stir in the mashed beans, then the tomato paste, half the tomatoes and 1/4 cup water (double for 4 people). Gently boil until mixture is slightly thickened, 4-5 min. Season with salt and pepper.
Make the enchiladas: Divide the beef mixture into four equal portions (double for 4 people.) Spray a small baking dish with some oil (or dip a piece of paper towel in some oil and wipe the inside of the dish!) Place one tortilla on your cutting board. Top with a portion of the beef mixture. Roll up to close and place, seam side down, in the prepared baking dish. Repeat with the remaining tortillas and beef mixture. Sprinkle the tops with the cheese. Broil in the centre of the oven until the cheese has melted and crisped up, 3-4 min (TIP: Keep your eye on it so it doesn't burn!)
Meanwhile, in another bowl, whisk the honey, lime zest and juice and a drizzle of oil. Add the remaining tomatoes and lettuce.
Finish and serve: Serve your enchiladas with a dollop of the sour cream and the salad on the side. Enjoy!