Bean & Veggie Enchiladas
with Sour Cream, Melted Cheddar & Garden Salad
Enchiladas – what could be more fun? Take one part tasty beans and veg, one part soft tortillas, then combine them and top the whole thing with melty cheesy goodness. With a fresh tomato salad, this is a sure-fire winner.
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
Brown Onion
1 clove
garlic
1
carrot
1 tin
red kidney beans
1 packet
tomato paste
1 packet
enchilada sauce
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1
tomato
1 bag
Mixed Salad Leaves
1 packet
sour cream
(Contains Milk; )
1 sachet
Mexican Fiesta spice blend
1 packet
Pickled Jalapeños
(May be present Milk, Sesame, Gluten, Peanut, Tree Nuts, Soy, Sulphites. )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 drizzle
white wine vinegar
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Thinly slice onion. Finely chop garlic. Grate the carrot. Drain and rinse red kidney beans.
• SPICY! The spice blend is hot, use less if you're sensitive to heat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, stirring, until softened, 5 minutes. • Add Mexican Fiesta spice blend and garlic and cook until fragrant, 1 minute. • Add kidney beans, tomato paste and 1/2 the enchilada sauce. Simmer until the mixture has thickened slightly, 5 minutes. • Add the butter and stir until melted. Season with salt and pepper and stir to combine.
• Drain pickled jalapeños (if using). Grease a baking dish. • Lay mini flour tortillas on a flat surface and divide the bean filling evenly between the tortillas. • Roll tortillas up tightly and place, seam-side down, in the baking dish, ensuring they fit together snugly.
• Pour the remaining enchilada sauce over the tortillas. Top with jalapeños and sprinkle with shredded Cheddar cheese. • Bake enchiladas until the cheese is golden and the tortillas are warmed through, 8-10 minutes.
• Meanwhile, roughly chop tomato. • In a medium bowl, combine the honey and a drizzle of white wine vinegar and olive oil. Season, then add mixed salad leaves and tomato. Toss to coat.
• Divide cheesy bean and veggie enchiladas between plates. • Serve with garden salad and sour cream. Enjoy!