× This website uses cookies, please read and understand our cookie policy.

Vegetable Chilli Enchilada’s

Homepride Chilli Sauce, with mixed vegetables and kidney beans, in tortilla wraps, topped with sauce and cheese and oven baked.

Prep Time: 20 mins
Cooking Time: 35 mins
Serves: 25
Serving Size: 215g

Ingredients

  • 50ml Vegetable oil
  • 200g Onion (finely diced)
  • 100g Celery (finely chopped)
  • 300g Carrots (finely diced)
  • 600g Mixed peppers (20mm dice)
  • 900g Homepride Chilli Sauce
  • 200g Kidney Beans (canned, washed and drained)
  • 200g Branston baked beans
  • 25 - 7” Tortilla wraps (approx 50g each)
  • 1250g Homepride Chilli Sauce
  • 400g Cheddar cheese (grated)

Method

  • In a large pan, sauté the onion, celery, peppers and carrots, in the oil, until soft.
  • Add the Homepride Chilli Sauce and bring to a simmer for 5 minutes.
  • Add both the kidney and baked beans.
  • Warm the wraps, either in a microwave, oven or hot cupboard.
  • Cover each wrap with approx 100g of the mince mix.
  • Roll up the wraps tightly and place side by side into a large baking dish.
  • Cover the wraps in 1250g Chilli Sauce, then sprinkle over 400g of cheese.
  • Place in a preheated oven (180c) and bake for approx 20 – 25 minutes or until the cheese is golden brown.