Cheesy Chorizo and Bean Enchiladas

Cheesy Chorizo and Bean Enchiladas
20 items
4 servings
Try these quick and delicious enchiladas! The filling can be made ahead for a very convenient and speedy bake.


  • 1 tbsp. Olive Oil
  • 1 small White Onion, finely diced
  • 2 tsp. MasterFoods™ Crushed Garlic
  • 4 medium Chorizo Sausages, filling removed from casing
  • 2 tsp. Fennel Seeds
  • 2 tsp. MasterFoods™ Ground Paprika
  • 1 tsp. MasterFoods™ Taco Seasoning
  • 1 tsp. MasterFoods™ Chilli Sauce
  • 1 tbsp. Tomato Paste
  • 400 g tin of Crushed Tomatoes
  • 4 tbsp. of MasterFoods™ 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
  • 2 tbsp. Spiced Dukkha

MasterFoods Barbecue Sauce 500mL

MasterFoods Garlic Powder 680g

MasterFoods Paprika Ground 530g

MasterFoods Sweet Chilli Sauce 500ml

MasterFoods Taco Seasoning 630g

Cooking Instructions:

  1. 1
    Preheat an oven to 160°C. Heat olive oil in a large shallow pan over a medium heat.
  2. 2
    Sauté onion for a few minutes until soft, then and add garlic and cook for a further minute.
  3. 3
    Add the chorizo meat and break up with a wooden spoon, frying until it starts to caramelise.
  4. 4
    Add the fennel seeds, paprika, taco seasoning and chilli sauce, stirring to combine and adding a splash of water if needed.
  5. 5
    Mix through the tomato paste, kidney beans, tinned tomatoes, barbecue sauce and fresh tomatoes.
  6. 6
    Reduce the heat and cook for 20 minutes until sauce is rich and slightly thickened.
  7. 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. 8
    Serve with avocado slices, a sprinkling of dukkha, fresh mint, limes and extra barbecue sauce.


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

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