Cheesy Bean Enchiladas
with Honey-Lime Green Salad
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.
Ingredients
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
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Instructions
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!
