Cheesy Bean Enchiladas

Name: Cheesy Bean Enchiladas with Guacamole
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Red pepper; 1 Piece of Yellow pepper; 1 Piece of Red onion; 1 Piece of Garlic cloves; 240 Grams of Red kidney beans; 2 Tbsp of Olive oil; 2 Grams of Smoked paprika powder; 4 Grams of Coriander cumin powder; 400 Grams of Peeled plum tomatoes; 60 Grams of Sour cream; 1 Tsp of Salt; 1 Tsp of Black pepper; 4 Piece of Wholewheat tortilla wraps; 60 Grams of Grated cheddar; 1 Piece of Avocado; 1 Piece of Lime; 15 Grams of Fresh coriander; 1 Tsp of Salt

with Guacamole

Enjoy this indulgent, Mexican-style vegetarian supper.

401 Reviews

Cals 1041 · Prot 40 · Carbs 126 · Fat 49

Vegetarian

Family Friendly

45 min

Enjoy this indulgent, Mexican-style vegetarian supper.

401 Reviews

Cals 1041 · Prot 40 · Carbs 126 · Fat 49

Vegetarian

Family Friendly

Ingredients

Filling

Red pepper

1 Piece

Yellow pepper

1 Piece

Red onion

1 Piece

Garlic cloves

1 Piece

Red kidney beans

240 Grams

Olive oil

2 Tbsp

Smoked paprika powder

2 Grams

Coriander cumin powder

4 Grams

Peeled plum tomatoes

400 Grams

Sour cream 4*

60 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

To serve

Wholewheat tortilla wraps 10*11*

4 Piece

Grated cheddar 4*

60 Grams

Guacamole

Avocado

1 Piece

Lime

1 Piece

Fresh coriander

15 Grams

Salt

0.5 Tsp

Allergens

*4 Milk, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4364 / 1041
Fats (g)	49
of which saturated (g)	22.5
Carbohydrates (g)	126
of which sugars (g)	20.3
Fibers (g)	36.2
Proteins (g)	40.1
Salt (g)	2.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat the oven to 200°C/180°C fan. Slice the peppers. Peel and mince the onion and garlic. Rinse and drain the kidney beans.

2 Fry vegetables

Heat a drizzle of oil in a pan over a medium-high heat. Fry the onion and peppers for 5 min. Add the garlic, smoked paprika and coriander cumin powder. Fry for 2 min.

3 Simmer

Add the drained beans and peeled plum tomatoes (breaking them up with a spatula). Bring to boil and simmer, uncovered, for 5 min. Finally fold in the sour cream. Season generously with salt and pepper.

4 Bake

Divide the filling over the tortilla wraps and roll them tightly (reserve 1/4 of the filling to spoon over top). Place the tortilla rolls in a baking dish, seam-side down. Spoon the remaining filling over the top, followed by the grated cheddar. Bake for 15 min.

5 Make guacamole

Meanwhile, slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then mash it with a fork. Squeeze 1 Tbsp of the lime juice into the bowl. Chop the coriander and mix it in. Season with a pinch of salt.