Crispy Beef Enchiladas
with Zesty Tomato Salad
Patrick’s been trying out a few new Mexican dishes in the Fresh Kitchen of late and the main technique in tonight’s dinner has become a favourite. By mashing up the kidney beans instead of adding them whole, you suddenly add a rich, creamy texture to sauces... arriba!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240
British Beef Mince
½
Bell Pepper
½
Red Kidney Beans
½
Central American Style Spice Mix
½
Beef Stock Powder
½
Finely Chopped Tomatoes with Onion and Garlic
60
Mature Cheddar Cheese
(Contains Milk)
½
Lime
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
125
Premium Tomato Mix
Not included in your delivery
1
Olive Oil for the Dressing
40
Water for the Beef
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the beef mince and cook until browned, breaking it up with a spoon as it cooks, 4-6 mins. Meanwhile, halve the red pepper and discard the core and seeds then chop into 1cm pieces. Once the beef is browned, stir in the pepper and cook until softened, 2-3 mins more.
Stir the central American style spice mix into the beef, cook for 1 minute (add less if you don’t like heat). Add the finely chopped tomatoes, stock powder and water (see ingredients for amount). Stir to dissolve the stock powder, bring to a simmer, reduce the heat to medium and cook until thickened, 10 mins. Stir every few mins. Add a splash of water if it gets dry.
Meanwhile, drain and rinse the kidney beans in a sieve. If your kids like kidney beans, add them in to the beef mixture now (if not we'll add them later for the adults). Grate the cheese. Zest and halve the lime. Halve the cherry tomatoes and pop into a large bowl.
Season the beef mixture to taste with salt and pepper. Lay the tortillas on a board (2 per person), if your kids don't like kidney beans, spoon half the mixture down the centre of their tortillas now and roll them into cylinders. Then stir the kidney beans into the remaining beef mixture, spoon the mixture down the centre of the adult's tortillas and roll. TIP: Careful not to overfill your tortillas!
Line an ovenproof dish with baking paper, drizzle in a little oil, then lay in the enchiladas seam-side down. Pack them in snugly. Sprinkle the cheddar on top and bake on the top shelf of your oven until golden, 12-15 mins. In a small bowl, mix the lime juice and zest with the olive oil (see ingredients for amount) and some salt and pepper. This is your dressing.
When ready, carefully lift the enchiladas out of the tray and serve on plates with the tomato salad on the side. Drizzle the dressing onto anyone's salad that wants it. Enjoy!
