Mexican Smashed Cannellini Bean Enchiladas

Name: Mexican Smashed Cannellini Bean Enchiladas with Garlic Sour Cream & Coriander
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Leek; 1 packet Enchilada Sauce; 1 sachet Coriander; 1 packet Shredded Cheddar Cheese; 1 packet Sour Cream; 6 Mini Flour Tortillas; 1 packet Baby Spinach Leaves; 1 sachet Mexican Fiesta Spice Blend; 1 Carrot; 2 Garlic; 1 tin Chickpeas

with Garlic Sour Cream & Coriander

4.0(23)

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Calories

666 kcal

Protein

27.3g protein

Total

30 minutes

Difficulty

Easy

Allergens:

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

With cannellini beans, tortillas, Cheddar cheese and mouth-watering spices, this Mexican favourite is colourful, delicious and a heap of fun to make. Don’t forget to drizzle over the garlicky sour cream to really get the party started! *We’ve replaced the chickpeas in this recipe with cannellini beans due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*

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

Ingredients

Serving amount

1 packet

Leek

1 packet

Enchilada Sauce

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

1 sachet

Coriander

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

Sour Cream

(Contains: Milk; )

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

1 packet

Baby Spinach Leaves

1 sachet

Mexican Fiesta Spice Blend

Carrot

Garlic

1 tin

Chickpeas

Nutrition Values

Calories666 kcal

Energy (kJ)2790 kJ

Fat26 g

of which saturates14 g

Carbohydrate68.6 g

of which sugars15.2 g

Dietary Fibre20.5 g

Protein27.3 g

Sodium1640 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

•Baking Dish

Cooking Steps

• Grate carrot. • Thinly slice white and light green parts of leek. Finely chop garlic. Drain and rinse chickpeas.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook leek and carrot until tender, 4-5 minutes. • SPICY! The spice blend is hot! Add less if you're sensitive to heat. Add chickpeas, Mexican Fiesta spice blend and half the garlic and cook until fragrant, 1-2 minutes. • Add the butter, enchilada sauce and the water and simmer until slightly reduced, 1-2 minutes. • Remove pan from heat, add baby leaves and stir until wilted. Lightly mash chickpeas until some of them have broken up and the sauce has thickened. Season with salt and pepper.

• Preheat grill to medium-high. • Drizzle a baking dish with olive oil. Lay a mini flour tortilla on a clean surface. Spoon chickpea filling down the centre of tortilla. Roll tortilla up tightly and place, seam-side down, in the baking dish. • Repeat with remaining tortillas and chickpea filling, ensuring they fit together snugly in the baking dish. Sprinkle with shredded Cheddar cheese.

• Grill enchiladas until cheese is melted and golden and tortillas are warmed through, 8-10 minutes.

• Meanwhile, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add sour cream and stir to combine. Season to taste.