RECIPE

Cheesy Chorizo and Bean Enchiladas

Name: Cheesy Chorizo and Bean Enchiladas
Cook time: 40 MINS
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp. Olive Oil; 1 small White Onion, finely diced; 2 tsp. MasterFoods™ Professional Crushed Garlic; 4 medium Chorizo Sausages, filling removed from casing; 2 tsp. Fennel Seeds; 2 tsp. MasterFoods™ Professional Ground Paprika; 1 tsp. MasterFoods™ Professional Taco Seasoning; 1 tsp. MasterFoods™ Professional Chilli Sauce; 1 tbsp. Tomato Paste; 400 g tin of Crushed Tomatoes; 4 tbsp. of MasterFoods™ Professional Barbecue Sauce; 300 g Cherry Tomatoes, roughly chopped; 1 tin Kidney Beans, drained and rinsed; 4 medium sized Flour Wraps; 4 Fresh Mozzarella Cheese; 2 fresh Jalapenos finely sliced; 1 Avocado, sliced; 1 Lime, cut into wedges; 2 tbsp. Spiced Dukkha

TIME

40 MINS

INGREDIENTS

20 items

MAKES

4 servings

Try these quick and delicious enchiladas! The filling can be made ahead for a very convenient and speedy bake.

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INGREDIENTS

1 tbsp. Olive Oil
1 small White Onion, finely diced
2 tsp. MasterFoods™ Professional Crushed Garlic
4 medium Chorizo Sausages, filling removed from casing
2 tsp. Fennel Seeds
2 tsp. MasterFoods™ Professional Ground Paprika
1 tsp. MasterFoods™ Professional Taco Seasoning
1 tsp. MasterFoods™ Professional Chilli Sauce
1 tbsp. Tomato Paste
400 g tin of Crushed Tomatoes
4 tbsp. of MasterFoods™ Professional Barbecue Sauce
300 g Cherry Tomatoes, roughly chopped
1 tin Kidney Beans, drained and rinsed
4 medium sized Flour Wraps
4 Fresh Mozzarella Cheese
2 fresh Jalapenos finely sliced
1 Avocado, sliced
1 Lime, cut into wedges
2 tbsp. Spiced Dukkha

PRODUCTS USED

MasterFoods Paprika Ground 530g

MasterFoods Professional Garlic Powder Jar 680 g

MasterFoods Professional Taco Seasoning Jar 630 g

1
Preheat an oven to 160°C. Heat olive oil in a large shallow pan over a medium heat.
2
Sauté onion for a few minutes until soft, then and add garlic and cook for a further minute.
3
Add the chorizo meat and break up with a wooden spoon, frying until it starts to caramelise.
4
Add the fennel seeds, paprika, taco seasoning and chilli sauce, stirring to combine and adding a splash of water if needed.
5
Mix through the tomato paste, kidney beans, tinned tomatoes, barbecue sauce and fresh tomatoes.
6
Reduce the heat and cook for 20 minutes until sauce is rich and slightly thickened.
7
On a large flat baking tray, arrange the flour wraps. Spoon a generous amount of the filling on each, then tear over pieces of mozzarella and add a few slices of fresh jalapeno. Fold over and bake for 10 minutes until cheese has melted and wraps begin to brown.
8
Serve with avocado slices, a sprinkling of dukkha, fresh mint, limes and extra barbecue sauce.

1
This dish can be replaced with plant-based mince for a vegetarian option.
2
These enchiladas are also great with a fresh green salad or Mexican flavoured rice.