Cheesy Bean & Veggie Enchiladas
with Sour Cream & Radish Salad
- Milk
- Wheat
- Gluten
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
Ingredients
1
Red Onion
1 packet
Enchilada Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Red Kidney Beans
1 packet
Sour Cream
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Tomato Paste
1 sachet
Mexican Fiesta Spice Blend
1 packet
Mixed Salad Leaves
1
Carrot
1
Fresh Chilli
2
Radish
Nutrition Values
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Thinly slice onion (see ingredients). Finely chop garlic. Grate the carrot. Thinly slice fresh chilli (if using). Drain and rinse red kidney beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, stirring, until softened, 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.
• Divide cheesy bean and veggie enchiladas between plates. • Serve with radish salad and sour cream. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the taste, with some praising the spice kick and cheese. Consider using black beans instead of kidney beans for a more authentic flavour.
- Ease of prep: Quick and easy to prepare, with clear instructions that even young cooks can follow.
- Suggestions: Add more vegetables like capsicum or mushrooms to boost nutrition. Consider baking the enchiladas longer for a golden finish.
- Portions: Good portion size for most, though some suggested adding rice or more salad to make it more filling.
- Salad: The radish salad received mixed reviews; consider adding cucumber and cherry tomatoes to enhance it.
