Beef And Mixed Bean Enchiladas Recipe

Name: Beef And Mixed Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g green beans, cut into short lengths; 2 tbsp vegetable oil; 2 None onions, peeled and finely chopped; 2 None garlic cloves, peeled and chopped; 1 None green chilli pepper, deseeded and chopped; 500 g lean minced beef; 200 g spicy tomato salsa; 198 g can sweetcorn, drained; 425 g can kidney beans, drained and rinsed; 8 None wheat flour tortillas; 30 g Cheddar or Gouda, grated

Servings: persons

150 g green beans, cut into short lengths
2 tbsp vegetable oil
2 None onions, peeled and finely chopped
2 None garlic cloves, peeled and chopped
1 None green chilli pepper, deseeded and chopped
500 g lean minced beef
200 g spicy tomato salsa
198 g can sweetcorn, drained
425 g can kidney beans, drained and rinsed
8 None wheat flour tortillas
30 g Cheddar or Gouda, grated

1
Cook the green beans in a pan of lightly salted boiling water until just tender. Drain well and rinse under cold water. Heat the oil in a frying pan and cook the onion, garlic, and chili over a medium heat for 6-7 mins until softened. Add the ground beef and cook until browned all over. Stir in the salsa and simmer for 10 mins.
2
Add the green beans, sweetcorn and kidney beans to the pan and simmer gently for another 10-15 mins, stirring occasionally and adding a little water if the mixture starts to stick to the base of the pan. Season with salt and freshly ground black pepper. Preheat the oven to 400u00b0F.
3
Fill the tortillas with some of the beef and bean mixture and roll up. Layer in a greased baking dish and spoon the rest of the beef and bean mixture around and over the top of the filled tortillas. Scatter cheese over the top and bake for 15 mins until crisp and golden at the edges.

1437

kcal

Calories

Fat

213

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 150 g green beans, cut into short lengths, 2 tbsp vegetable oil, 2 None onions, peeled and finely chopped, 2 None garlic cloves, peeled and chopped, and more.

Yes, Beef And Mixed Bean Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef And Mixed Bean Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions