HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Mexican Bean Enchiladas
Cheesy Mexican Bean Enchiladas

Cheesy Mexican Bean Enchiladas

with Charred Corn Salsa

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With beans, tortillas, Cheddar cheese and salsa, this Mexican favourite is colourful, delicious and a heap of fun. Don’t forget to dollop on the sour cream and give it all a squeeze of lemon to really get the fiesta going!


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Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


brown onion

1 cob






1 tin

red kidney beans

1 sachet

Mexican Fiesta spice blend

(May be present Gluten)

1 sachet

enchilada sauce


mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 packet

shredded Cheddar cheese


1 bag




1 packet

sour cream


Not included in your delivery


Olive Oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3290 kJ
Fat33.2 g
of which saturates13.9 g
Carbohydrate81.3 g
of which sugars24.8 g
Protein28.8 g
Sodium1766 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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Finely chop the brown onion. Slice the kernels off the corn cob. Thinly slice the capsicum. Slice the lime into wedges. Drain and rinse the red kidney beans.


Heat a medium frying pan over a medium-high heat. Cook the corn kernels, tossing occasionally, until golden and lightly charred, 5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid or foil if the kernels start "popping" out.


SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. Return the pan to a medium-high heat with a drizzle of olive oil. Add the onion and capsicum and cook until softened, 3-4 minutes. Add the Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. Add the red kidney beans, 1/2 the charred corn and 1/2 the enchilada sauce. Stir to combine, then remove the pan from the heat.


Preheat the grill to medium-high. Working with one at a time, place a mini flour tortilla on a flat surface and top with a generous spoonful of the enchilada filling. Roll the tortilla to enclose and place, seam-side down, in a baking dish. When all the tortillas are in the dish, top with the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese. Grill until the cheese is golden, 5-8 minutes.


While the enchiladas are grilling, roughly chop the coriander. Finely chop the tomato. Add the tomato and coriander to the remaining charred corn. Drizzle with olive oil and add a squeeze of lime juice. Season to taste and toss to coat. TIP: Add as much or as little lime juice to taste.


Divide the cheesy bean enchiladas between plates and top with a dollop of sour cream and the salsa. Serve with any remaining lime wedges.