Bean Enchiladas

with Guacamole

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Instructions

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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.

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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 garlic, chilli powder (spicy!), smoked paprika, cumin and coriander. Fry for 2 min.

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3 Simmer

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

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4 Fill and 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.

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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 1/1.5/2 Tbsp of the lime juice into the bowl. Chop the coriander and mix it in. Season with a pinch of salt

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6 Serve

Serve the enchiladas with the guacamole to the side.

Tips for fussy eaters

Keep the spices mild.

Pro tip

Make it a feast! Serve with hot salsa, sliced jalapenos and sour cream.

Enjoy this indulgent, Mexican-style vegetarian supper.

Cooking Time: 45 min

Cals 846 · Prot 33 · Carbs 99 · Fat 42

Ingredients

Number of people

Filling

Red pepper 1 Piece
Yellow pepper 1 Piece
Red onion 1 Piece
Garlic cloves 3 Pieces
Red kidney beans 240 Grams
Olive oil 2 Tbsp
Chilli powder 2 Grams
Smoked paprika powder 2 Grams
Cumin powder 2 Grams
Coriander powder 2 Grams
Chopped tomatoes 400 Grams
Sour cream 60 Grams
Salt 1 Tsp
Black pepper 1 Tsp

To serve

Wholewheat tortilla wraps 4 Pieces
Grated cheddar 60 Grams

Guacamole

Avocado 1 Piece
Lime 1 Piece
Fresh coriander 15 Grams
Salt 0.5 Tsp

Enjoy this indulgent, Mexican-style vegetarian supper.

Cooking Time: 45 min

Cals 846 · Prot 33 · Carbs 99 · Fat 42

Instructions

photo

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.

photo

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 garlic, chilli powder (spicy!), smoked paprika, cumin and coriander. Fry for 2 min.

photo

3 Simmer

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

photo

4 Fill and 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.

photo

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 1/1.5/2 Tbsp of the lime juice into the bowl. Chop the coriander and mix it in. Season with a pinch of salt

photo

6 Serve

Serve the enchiladas with the guacamole to the side.

Tips for fussy eaters

Keep the spices mild.

Pro tip

Make it a feast! Serve with hot salsa, sliced jalapenos and sour cream.

Ingredients

Number of people

Filling

Red pepper 1 Piece
Yellow pepper 1 Piece
Red onion 1 Piece
Garlic cloves 3 Pieces
Red kidney beans 240 Grams
Olive oil 2 Tbsp
Chilli powder 2 Grams
Smoked paprika powder 2 Grams
Cumin powder 2 Grams
Coriander powder 2 Grams
Chopped tomatoes 400 Grams
Sour cream 60 Grams
Salt 1 Tsp
Black pepper 1 Tsp

To serve

Wholewheat tortilla wraps 4 Pieces
Grated cheddar 60 Grams

Guacamole

Avocado 1 Piece
Lime 1 Piece
Fresh coriander 15 Grams
Salt 0.5 Tsp
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