American Kumara & Kidney Bean Enchiladas
with Salsa & Chipotle Sauce
Enchiladas – what could be more fun? Make a tasty bean filling, roll it up in soft flour wraps and then top the whole thing off with melted cheesy goodness. With a fresh salsa and dollop of plant-based sour cream, this vego meal is a real winner in our books.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
1
Brown Onion
2 clove
garlic
1 tin
red kidney beans
1 packet
enchilada sauce
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1
cucumber
1
tomato
1 packet
Mild Chipotle Sauce
1
Kumara
1 sachet
All-American Spice Blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Plant-Based Sour Cream
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut kumara and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Add a dash of water to the tray, toss to coat, then roast until tender, 20-25 minutes.
• While the veggies are roasting, thinly slice onion. Finely chop garlic. • Drain and rinse red kidney beans.
• When veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook onion until softened, 4-5 minutes. Add kidney beans, garlic and All-American spice blend and cook until fragrant, 1-2 minutes. • Add 1/2 the enchilada sauce, then season to taste and stir to combine. Remove from heat, then stir through the roasted veggies.
TIP: Add a splash of water if the filling looks dry.
• Reduce oven temperature to 220°C/200°C fan-forced. Grease a baking dish with a drizzle of olive oil. • Lay mini flourtortillas on a flat surface. Spoon the veggie filling down the centre of a tortilla. • Roll the tortilla up tightly and place, seam-side down, in the baking dish. Repeat with remaining tortillas and filling. • Pour over the remaining enchilada sauce and sprinkle with shredded Cheddar cheese. Bake until golden, 10-12 minutes.
• While the enchiladas are baking, finely chop cucumber and tomato. • In a medium bowl, add cucumber, tomato, a drizzle of white wine vinegar and olive oil. Season and stir to combine.
• Divide American kumara and red kidney bean enchiladas between plates. • Top with a dollop of plant-based sour cream and the salsa. Drizzle over mild chipotle sauce to serve. Enjoy!
TIP: The chipotle sauce is mild, but use less if you're sensitive to heat.