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 the kidney beans instead of adding them whole, you suddenly add a rich, creamy texture to sauces ... 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 a splash of olive oil in a frying pan on medium-high heat. Once hot, quickly brown 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 widthways into half moon shapes. Heat another splash of olive oil on medium low heat in your (now empty) frying pan and cook your onion for around 6 mins, then add the Mexican spice. Tip: Use more or less spice depending on how hot you like it!
Whilst your onion cooks, drain and thoroughly rinse the kidney beans. Mash up the kidney beans in a bowl.
Once your onion has softened, stir in your beans. Add your beef mince back into the pan. Stir in the passata with a pinch of salt then refill the carton a fifth with water, swirl it around and add this too.
Pre-heat your oven to 200 degrees. Let your mixture bubble away gently on low heat until it has thickened. Meanwhile, roughly chop the baby gem lettuce and the tomato.
Once your mixture is thick, take it off the heat. Divide your mixture and spoon it along one end of each tortilla. Roll up your tortillas, place them in a baking dish and grate the cheese over the top. Cook in your oven until the cheese melts.
Whilst your enchiladas are in your oven, zest the lime. Mix the sour cream with a few good grinds of black pepper and your lime zest.
Toss your tomatoes and baby gem in a splash of olive oil, some lime juice, a pinch of salt and few good grinds of pepper. Serve your enchiladas with a dollop of sour cream and your salad on the side. Devour immediately!
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