Bean Enchiladas

with Guacamole

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Family-Friendly
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Family-Friendly
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Instructions

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1 Prep ingredients

Cut peppers to slices. Peel and chop onion and mince garlic. Rinse kidney beans in a colander and drain.

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2 Fry veggies

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

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3 Add and stew

Add drained beans and chopped tomatoes. Bring to boil and let simmer lightly, uncovered, for 5 minutes. Finally fold in the sour cream. Season with salt and pepper to taste.

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4 Fill and bake

Preheat the oven to 200°C. Divide the filling on tortillas and roll them tightly (separate some of the filling to spoon on top). Place the tortilla rolls to an oven casserole. Spoon the remaining filling on the tortillas, and top with grated cheddar. Bake in the oven for about 15 minutes.

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5 Make guacamole

Meanwhile, halve avocados, remove stones and spoon the flesh to a bowl. Squeeze 1/1.5/2 Tbsp of lime juice to the bowl and mix well, mashing here and there with a fork. Chop coriander and mix in. Season with a little bit of salt. Serve with the enchiladas.

Tips for fussy eaters

Keep the spices mild.

Pro tip

Make it a spicy feast! Serve with hot salsa or sliced jalapenos.

An indulgent Mexican style vegetarian dish.

Cooking Time: 40 min

Cals 700 · Prot 26 · Carbs 84 · Fat 31

Ingredients

Number of people

Filling

Red bell pepper 1 Pieces
Yellow bell pepper 1 Pieces
Red onion 1 Pieces
Garlic cloves 4 Pieces
Red kidney beans 400 Grams
Olive oil 1 Tbsp
Chilli powder 1 Grams
Smoked paprika powder 2 Grams
Cumin powder 2 Grams
Coriander powder 2 Grams
Chopped tomatoes 400 Grams
Sour cream 80 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

To serve

Tortilla wraps 4 Pieces
Grated cheddar cheese 80 Grams

Guacamole

Avocado 1 Pieces
Lime 1 Pieces
Fresh coriander 15 Grams
Salt 0.25 Tsp

An indulgent Mexican style vegetarian dish.

Cooking Time: 40 min

Cals 700 · Prot 26 · Carbs 84 · Fat 31

Instructions

photo

1 Prep ingredients

Cut peppers to slices. Peel and chop onion and mince garlic. Rinse kidney beans in a colander and drain.

photo

2 Fry veggies

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

photo

3 Add and stew

Add drained beans and chopped tomatoes. Bring to boil and let simmer lightly, uncovered, for 5 minutes. Finally fold in the sour cream. Season with salt and pepper to taste.

photo

4 Fill and bake

Preheat the oven to 200°C. Divide the filling on tortillas and roll them tightly (separate some of the filling to spoon on top). Place the tortilla rolls to an oven casserole. Spoon the remaining filling on the tortillas, and top with grated cheddar. Bake in the oven for about 15 minutes.

photo

5 Make guacamole

Meanwhile, halve avocados, remove stones and spoon the flesh to a bowl. Squeeze 1/1.5/2 Tbsp of lime juice to the bowl and mix well, mashing here and there with a fork. Chop coriander and mix in. Season with a little bit of salt. Serve with the enchiladas.

Tips for fussy eaters

Keep the spices mild.

Pro tip

Make it a spicy feast! Serve with hot salsa or sliced jalapenos.

Ingredients

Number of people

Filling

Red bell pepper 1 Pieces
Yellow bell pepper 1 Pieces
Red onion 1 Pieces
Garlic cloves 4 Pieces
Red kidney beans 400 Grams
Olive oil 1 Tbsp
Chilli powder 1 Grams
Smoked paprika powder 2 Grams
Cumin powder 2 Grams
Coriander powder 2 Grams
Chopped tomatoes 400 Grams
Sour cream 80 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

To serve

Tortilla wraps 4 Pieces
Grated cheddar cheese 80 Grams

Guacamole

Avocado 1 Pieces
Lime 1 Pieces
Fresh coriander 15 Grams
Salt 0.25 Tsp
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