This quick and easy number is guaranteed to put smiles on everyone’s faces for dinner. Tasty packages of delicious spiced beans covered in rich tomatoes and gooey melted cheese; what’s not to like?
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
1 can
Kidney Beans
5 unit
Whole Wheat Tortillas
(Contains Gluten, Soy)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit
Carrot
113 g
Red Onion
10 g
Garlic
1 can
Diced Tomatoes
1 unit
Lime
1 tbsp
Mexican Seasoning
1 tsp
Chipotle Powder
85 g
Spring Mix
1 tbsp
Honey
1 unit
Vegetable Broth Concentrate
1 unit
Avocado
unit
Oil*
Preheat the broiler to high. (To broil the enchiladas.)
Prep: Wash and dry all produce. Mince or grate the garlic. Coarsely grate the carrot. Zest, then juice the lime. Drain and rinse the beans.
Make the filling: Heat a large pan over medium heat. Add a drizzle of oil, then the onion and carrot. Cook until the veggies soften, 3-4 min. Add the beans, lime zest, Mexican seasoning, broth concentrate, diced tomatoes, half the garlic and as much chipotle as you would like. Cook until the sauce thickens slightly, 5-6 min. (TIP: You want the mixture to be a scoopable consistency!)
Divide the mixture between tortillas. Roll up and place, seam-side down, in a lightly oiled 8x8-inch baking dish. Sprinkle the tops with cheddar cheese. Place in the centre of the oven and broil until the cheese is just melted, 1-2 min.
Make the salad: Halve, peel and dice the avocado. In a medium bowl, whisk the lime juice, honey, as much remaining garlic as you would like and a drizzle of oil. Add in the spring mix and avocado. Toss to combine. Season with salt and pepper.
Finish and serve: Serve the enchiladas with a side of green salad. Enjoy!