Cheesy Beef & Kidney Bean Enchiladas

Name: Cheesy Beef & Kidney Bean Enchiladas with Sour Cream & Radish Salad
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Red Onion; 1 packet Enchilada Sauce; 250 g Beef Mince; 1 packet Shredded Cheddar Cheese; 1 packet Red Kidney Beans; 1 packet Sour Cream; 6 Mini Flour Tortillas; 1 packet Tomato Paste; 1 sachet Mexican Fiesta Spice Blend; 1 packet Mixed Salad Leaves; 1 Carrot; 1 Fresh Chilli; 2 Radish; 1 drizzle olive oil; 20 g butter; 1 drizzle white wine vinegar; 1 tsp honey

with Sour Cream & Radish Salad

Recipe Development TeamUpdated on March 29, 2026

Get tasty recipes from just $6 per serving

Calories

981 kcal

Protein

61.4g protein

Total

35 minutes

Difficulty

Easy

Allergens:

Milk
Wheat
Gluten
Fish
Eggs
Soy
Milk
Sesame
May contain traces of allergens

Enchiladas – what could be more fun? Take one part tasty beans, beef and veg, one part soft tortillas, then combine them and top the whole thing with melty cheesy goodness. With a fresh radish salad, this is a sure-fire winner.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Red Onion

1 packet

Enchilada Sauce

(May be present: Fish, Eggs, Soy, Milk, Sesame)

250 g

Beef Mince

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

Red Kidney Beans

1 packet

Sour Cream

(Contains: Milk; )

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

1 packet

Tomato Paste

1 sachet

Mexican Fiesta Spice Blend

1 packet

Mixed Salad Leaves

Carrot

Fresh Chilli

Radish

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

1 drizzle

white wine vinegar

1 tsp

honey

Nutrition Values

Calories981 kcal

Energy (kJ)4100 kJ

Fat39.6 g

of which saturates21.7 g

Carbohydrate90.1 g

of which sugars21.5 g

Dietary Fibre22.6 g

Protein61.4 g

Cholesterol50.8 mg

Sodium2140 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced. • Thinly slice onion. Finely chop garlic. Grate the carrot. Thinly slice fresh chilli (if using). Drain and rinse half the red kidney beans.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, onion and carrot, breaking up with a spoon, until browned, 4-5 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add Mexican Fiesta spice blend and garlic and cook until fragrant, 1 minute. • Add kidney beans, tomato paste and half the enchilada sauce. Simmer until the mixture has thickened slightly, 5 minutes. • Add the butter and stir until melted. Season with salt and pepper and stir to combine.

• Grease a baking dish. • Lay mini flour tortillas on a flat surface and divide the bean filling evenly between the tortillas. • Roll tortillas up tightly and place, seam-side down, in the baking dish, ensuring they fit together snugly.

• Pour the remaining enchilada sauce over the tortillas. Top with chilli and sprinkle with shredded Cheddar cheese. • Bake enchiladas until cheese is golden and tortillas are warmed through, 8-10 minutes.

• Meanwhile, thinly slice radish. • In a medium bowl, combine the honey and a drizzle of white wine vinegar and olive oil. • Season, then add mixed salad leaves and radish. Toss to coat.