Bean Enchiladas

with Guacamole
Enjoy this indulgent, Mexican-style vegetarian supper.
Cals 846 · Prot 33 · Carbs 99 · Fat 42
Vegetarian
Family-Friendly
Try Hello Chef Now
45 min
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Enjoy this indulgent, Mexican-style vegetarian supper.
Cals 846 · Prot 33 · Carbs 99 · Fat 42
Vegetarian
Family-Friendly
Try Hello Chef Now
Download PDF
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

Tips for fussy eaters

Keep the spices mild.

Pro tip

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

Before you start

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

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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