Cheesy Mexican Enchiladas
with Beans & Fresh Lemon
- Milk
- Gluten
- May contain traces of allergens
- Soy
This quick and easy number is guaranteed to put smiles on everyone’s dials for dinner. With tasty packages of Mexican spiced beans covered in rich tomatoes and gooey melted cheese, what’s not to like? Served with fresh greens and lemon juice, it’s no wonder this traditional Mexican dish continues to be so popular.
Ingredients
1
brown onion
1
zucchini
1
carrot
1 clove
garlic
1 tin
red kidney beans
1 block
Cheddar cheese
(Contains: Milk;)
1
lemon
1 bag
mixed salad leaves
2 tsp
Mild Mexican Spice Blend
(Contains: Gluten;)
1 tin
diced tomatoes
2 tbs
tomato paste
1 packet
flour tortillas
(Contains: Gluten; May be present: Soy.)
Not included in your delivery
1 tbs
olive oil
½ cup
hot water
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced and lightly grease a large baking dish. To prepare the ingredients, finely slice the brown onion and slice the lemon into wedges. Grate the zucchini (squeezing out any excess moisture), carrot and Cheddar cheese. Peel and crush the garlic. Drain and rinse the red kidney beans, and wash the mixed salad leaves.
Heat the olive oil in a large frying pan over a medium-high heat. Add the brown onion, zucchini and carrot and cook, stirring, for 5 minutes or until the onion is soft. Add the Mexican spice mix and garlic and cook, stirring, for 30 seconds. Add the red kidney beans, half of the diced tomatoes, tomato paste and the hot water and stir to combine. Season to taste with salt and pepper. Simmer the mixture for 8-10 minutes or until the sauce has thickened.
Gently pull apart the flour tortillas and place on a flat surface. Place 1⁄4 cup of the bean mixture down the centre of the tortillas and roll up to close. Place them seam side down in the prepared baking dish. Repeat with the remaining wraps and bean mixture. Top the wraps with the remaining diced tomato and sprinkle with the grated Cheddar cheese. Place in the oven for 10-15 minutes or until the cheese has melted and is golden.
To serve, divide the bean enchiladas between plates. Serve with the lemon wedges and mixed salad leaves, drizzled with some olive oil and a sprinkle of salt and pepper.
