Mexican chilli bean enchiladas

13 INGREDIENTS • 5 STEPS • 1HR

Mexican chilli bean enchiladas

Recipe

5.0

1 rating
A proper family feast made with shortcut ingredients from the Foodhall (including the genius edition of our flavour-packed Mexican bean soup), these enchiladas are guaranteed to become your new favourite. Serve with crunchy tortilla chips and hot honey soured cream dip.
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A proper family feast made with shortcut ingredients from the Foodhall (including the genius edition of our flavour-packed Mexican bean soup), these enchiladas are guaranteed to become your new favourite. Serve with crunchy tortilla chips and hot honey soured cream dip.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR

Total time

Ingredients

Servings
6
1
onion, finely chopped
500 g
M&S beef mince 5% fat
2 tbsp
tomato purée
1 tub
(600 g)
M&S Mexican chilli bean soup
1 pinch
chilli flakes
optional
8
soft tortilla wraps
400 g
M&S Italian passata
1 tsp
paprika
3 tbsp
M&S smokin' hot honey marinade
75 g
M&S Cornish Cove mature cheddar cheese, grated
150 ml
M&S soured cream
as needed
M&S chorizo and red pepper tortilla chips
to serve
2 tbsp
coriander leaves, roughly chopped

Nutrition per serving

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Calories
506kcal
Fat
19.5 g
Saturates
8.2 g
Sugars
5.3 g
Salt
1158.0 mg
Love This Recipe?
Add to plan
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Mexican chilli bean enchiladas
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 180°C fan. Heat 1 tbsp of oil in a large saucepan over a medium heat and cook the onion (1) for 3-4 minutes, until beginning to soften. Season then add the M&S beef mince 5% fat (500 g), increase the heat and cook for 5-6 minutes until brown all over. Stir in the tomato purée (2 tbsp) and cook for another minute. Season.
step 2
Stir in the M&S Mexican chilli bean soup (1 tub), 150ml water and the chilli flakes (1 pinch) and bring to the boil. Decrease the heat and simmer for 8-10 minutes until reduced and slightly thickened.
step 3
Lay out the soft tortilla wraps (8) and spoon the mince mixture into the centre of each. Carefully roll up and transfer to a baking dish.
step 4
In the same pan you made the mince, pour in the M&S Italian passata (400 g), paprika (1 tsp) and 1tbsp of the M&S smokin' hot honey marinade (1 tbsp). Simmer for 2-3 minutes then pour over the enchiladas. Sprinkle over the M&S Cornish Cove mature cheddar cheese (75 g) and bake for 15-20 minutes, until golden and bubbling.
step 5
Meanwhile, stir the M&S soured cream (150 ml) together with the remaining M&S smokin' hot honey marinade (2 tbsp). Serve the enchiladas sprinkled with coriander leaves (2 tbsp) and the hot honey soured cream and M&S chorizo and red pepper tortilla chips (as needed) on the side.
step 5 Meanwhile, stir the M&S soured cream (150 ml) together with the remaining M&S smokin' hot honey marinade (2 tbsp). Serve the enchiladas sprinkled with coriander leaves (2 tbsp) and the hot honey soured cream and M&S chorizo and red pepper tortilla chips (as needed) on the side.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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