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 lime juice, it’s no wonder this traditional Mexican dish continues to be so popular.
Always refer to the product label for the most accurate ingredient and allergen information.
mild Mexican spice blend(ContainsGluten)
red kidney beans
flour tortillas(ContainsGlutenMay be present Soy)
mixed salad leaves
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely slice the red onion. Grate the carrot and Cheddar cheese. Peel and crush the garlic. Drain and rinse the red kidney beans. Wash the mixed salad leaves, and cut the lime into wedges.
Heat the olive oil in a large frying pan over a medium-high heat. Add the red onion and cook, stirring, for 5 minutes or until the onion is soft. Add the carrot, Mexican spice mix and garlic and cook, stirring, for 30 seconds. Add the red kidney beans, tomato paste, hot water and half of the diced tomatoes, stir to combine. Season to taste with salt and pepper. Simmer the mixture for 8-10 minutes or until the sauce has thickened.
Gently separate the flour tortillas and place on a flat surface. Place 1⁄3 cup of the bean mixture down the centre of one of the tortillas and roll up to close. Place, seam side down, in the greased baking dish. Repeat with the remaining tortillas and bean mixture. Top the tortillas with the remaining diced tomatoes and sprinkle with the Cheddar cheese. Cook in the oven for 10-15 minutes or until the cheese is melted and golden.
To serve, divide the enchiladas between plates. Serve with the mixed salad leaves, drizzled with some olive oil and a sprinkle of salt and pepper. Serve with the lime wedges.