Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
4373 / 1045
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 200°C/180°C fan. Slice the peppers. Peel and mince the onion and garlic. Rinse and drain the kidneybeans.
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, smokedpaprika and coriandercuminpowder. Fry for 2 min.
Add the drained beans and chopped tomatoes. Bring to boil and simmer, uncovered, for 5 min. Finally fold in the sour cream. Season generously with salt and pepper.
Divide the filling over the tortillawraps 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 1/1.5/2 Tbsp of the lime juice into the bowl. Chop the coriander and mix it in. Season with a pinch of salt.
Serve the enchiladas with the guacamole to the side.
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