Legume Fetadew Enchiladas

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Legume Fetadew Enchiladas

Quick, easy, tasty and packed with protein this legume, feta and peppadew baked enchiladas are the only way to get going this week.

Ingredients to serve 2

  • 1 tin x Red Kidney Beans - drained and rinsed
  • 1 x Corn on the Cob - kernels removed
  • 1 x Red Pepper - sliced
  • 100g x Feta - gently crumbled
  • 50g x Peppadews - chopped
  • 50ml x DD Shisha BBQ Sauce
  • ½ cup x Tomato Passata
  • 40g x Grated White Cheddar
  • 15g x Grated Cheddar
  • 6 x Tortilla Wraps
  • 5g x Chives - chopped
  • 40g x Cottage Cheese
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Water (from your pantry)

Ingredients to serve 4

  • 2 tins x Red Kidney Beans - drained and rinsed
  • 2 x Corn on the Cob - kernels removed
  • 2 x Red Pepper - sliced
  • 200g x Feta - gently crumbled
  • 100g x Peppadews - chopped
  • 100ml x DD Shisha BBQ Sauce
  • 1 cup x Tomato Passata
  • 80g x Grated White Cheddar
  • 30g x Grated Cheddar
  • 12 x Tortilla Wraps
  • 10g x Chives - chopped
  • 80g x Cottage Cheese
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Water (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 200°C. Whisk together your DailyDish Shisha BBQ Sauce, tomato passata and thin with a bit of water and reserve for later.

Washing Instruction

Wash your hands, corn on the cob and red pepper well. Rinse your chives thoroughly and drain on paper.

Gino's Tip

Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times.

Step 1 - Enchilada Fills

Heat a large casserole pan over med-high heat, add a drizzling of olive oil, once your pan is hot add our corn kernels and red pepper slices. Cook until softened slightly about 3-4 minutes before adding your drained red kidney beans, crumbled feta and chopped peppadews. Gently mix through and season to your taste with salt and pepper.

Step 2 - Assembling your Enchiladas

Lay your tortillas on a clean kitchen surface, place some of your fills in each tortilla and roll into cigar shapes. Place your enchiladas in a baking tray, top with your sauce and sprinkle over your grated cheeses. Pop into the oven for 8-10 minutes until your enchiladas are lightly browned and your sauce is hot and bubbly.


Divide your enchiladas amongst your servings and finish with a sprinkling of chives and your cottage cheese.