Quickfire Beef Enchiladas
with Homemade Ranchero Beans
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 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!
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
1
Mexican Spice
½
Red Kidney Beans
1
Tomato Passata
1
Baby Gem Lettuce
2
Vine Tomatoes
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
4
Mature Cheddar Cheese
(Contains Milk)
½
Lime
3
Sour Cream
(Contains Milk)
Nutritional information
Utensils
Instructions
Heat 2 tsp of olive oil in a frying pan on medium-high heat. Once hot, quickly brown off the beef mince, then remove from the pan and keep to the side
Peel and chop the onion in half lengthways through the root, then very thinly slice it widthways into half moon shapes. Heat 1 tbsp of olive oil on medium-low heat in your (now empty) frying pan and cook the onions for around 6 mins, then add the Mexican spice. Tip:Use more or less spice depending on how hot you like it!
Whilst the onion cooks, drain and thoroughly rinse half a tin of kidney beans (this recipe only needs half a tin!). Mash up the kidney beans in a bowl.
Once the onion has softened, stir in the mashed beans. Add the beef mince back into the pan. Stir in the passata with ¼ tsp of salt then refill a fifth of the carton with water, swirl it around and add this too.
Pre-heat your oven to 200 degrees. Let the mixture bubble away gently on low heat until it has thickened enough to fill your tortillas. Meanwhile roughly chop the baby gem lettuce and roughly chop the tomatoes.
Once the sauce is thick, take it off the heat. Divide the mixture into four equal portions and spoon it along one end of each tortilla wrap. Roll up the wrap, place them in a baking dish and grate the cheese over the top. Cook on the top shelf of the oven until the cheese melts.
Whilst your enchilladas are in the oven, zest half the lime. Mix the sour cream with a few good grinds of black pepper and the lime zest.
Toss the tomatoes and baby gem lettuce in ½ tbsp of olive oil, 1 tsp of lime juice and a pinch of salt and a few good grinds of pepper. Serve your enchilladas with a dollop of sour cream and the salad on the side. Devour immediately!
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