Easy Beef Enchiladas
with Baby Gem Salad and Zesty Sour Cream
A recipe for enchiladas appeared in Mexico's first ever cookbook, which was published way back in 1831! This is our version of the traditional favourite. Mashing up the beans gives a creamy consistency that we think you'll love. Arriba!
The quantities provided above are averages only.
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
250
British Beef Mince
1
Onion
½
Red Kidney Beans
1
Mexican Spice
1
Tomato Passata
1
Baby Gem Lettuce
2
Vine Tomatoes
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
60
Mature Cheddar Cheese
(Contains Milk)
1
Sour Cream
(Contains Milk)
½
Lime
Not included in your delivery
1
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Put a splash of oil in a frying pan on medium-high heat. Once hot, add the beef mince. Cook until well browned, 5-6 mins.
Meanwhile, halve, peel and thinly slice the onion into half moons. Add to the pan with the browned beef. Cook until soft, 6 mins. Drain and thoroughly rinse the kidney beans in a colander. Put them in a mixing bowl and mash with a potato masher or fork. Once the onion is soft, add the fajita seasoning. Cook for 1 minute more. TIP: Some like it hot, but if you're not one of them, just use a bit less spice.
Add the beans to your pan along with the tomato passata and a pinch of salt. Refill the passata carton(s) one fifth with water, swirl it around and add this too. Let the mixture simmer gently on low heat until it has reduced by half and is lovely and thick. Meanwhile, roughly slice the baby gem lettuce and chop the vine tomato.
Once the mixture is thick, take it off the heat. Spoon equal amounts down one side of each tortilla. Roll the tortillas up into cylinders and place them in an ovenproof dish. Pack them snugly, side by side, with the folded edge downwards so they don't unroll. Grate over the cheddar cheese. Place on the top shelf of your oven and bake until the cheese melts.
Whilst the enchiladas are in your oven, pop the sour cream in a small bowl. Grate in the lime zest and add a few good grinds of black pepper. Mix well.
In another mixing bowl, toss the baby gem lettuce and tomato with a squeeze of lime juice and the olive oil (amount specified in the ingredient list). Season with a pinch of salt and a few good grinds of black pepper. Serve the enchiladas with a dollop of zesty sour cream and the salad on the side. Devour immediately!
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