BBQ Bean Enchiladas

Ingredients

Tortilla

8 unit(s)

Grated Cheese

50 grams

Red Kidney Beans

1 pack(s)

Chopped Tomato with Onion & Garlic

1 pack(s)

Chipotle Paste

1 sachet(s)

BBQ Sauce

2 sachet(s)

Creme Fraiche

65 grams

Sweet Chilli Sauce

1 sachet(s)

Salad Leaves

120 grams

Apple Cider Vinegar

1 sachet(s)

Mayo

1 sachet(s)

Central American Style Spice Mix

1 sachet(s)

Sugar

1 tsp

Salt

0.25 tsp

Oil

1 tbsp

Butter

1 tbsp

Flour

0.5 tbsp

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Preparation

Preheat your oven to 220°C/200°C fan/gas mark 7.
Drain and rinse the beans in a sieve.
Place a pan over medium-high heat with a drizzle of oil.
Fry the drained beans until softened, 2-3 mins.

Pop in the chopped tomatoes, Central American spice, ¼ tsp salt (per 2P) and ½ tsp sugar (per 2P).
Cover and simmer for 4-5 mins. Add a splash of water to loosen the sauce if required.
Remove from the heat and stir through the chipotle paste. Season to taste with salt and pepper.

Meanwhile, place a pot over medium-high heat with 1 tbsp butter (per 2P).
When melted, stir in 1 tsp flour (per 2P) and cook, stirring continuously, 1-2 mins.
Stir in 50ml water (per 2P), creme fraiche and cheese.
Bring to a boil and simmer until slightly thickened, 2-3 mins.
Season to taste with salt and pepper.

Drizzle a little oil into the bottom of an oven dish.
Lay the tortillas out on a board, spoon some of the bean mixture down the centre of each, then roll up to enclose.
Lay them into the oven dish. Ensure they're packed snugly, side by side, seam-side down so they don't unroll.
Use the back of a spoon to spread the cheese sauce over the top.
Bake on the top shelf of the oven until golden, 8-10 mins.

Meanwhile, trim the salad leaves, halve lengthways and thinly slice widthways.
In a salad bowl, mix the apple cider vinegar, mayo, 1 tbsp oil (per 2P) and ½ tsp sugar (per 2P). Season to taste with salt and pepper.
Just before serving toss the chopped salad leaves through the dressing.