Cannellini Bean & Veggie Enchiladas
with Cheddar & Garlic Aioli
Who said you can’t have delicious veggie-based enchiladas? Okay, probably no one but if they ever do this dish is here to prove them wrong! Buttery and saucy cannellini beans are cooked to perfection in our enchilada sauce alongside spiced veggies. Wrap it up in the tortillas, add a fresh salsa and lots of cheese and there you have it, living, great smelling proof of the best veggie enchiladas.
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
2 clove
garlic
1
cucumber
1
carrot
1 tin
sweetcorn
1 tin
cannellini beans
(Contains Soy; )
1 bag
baby spinach leaves
1 sachet
vegetable stock powder
1 packet
enchilada sauce
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
garlic aioli
(Contains Egg, Soy; )
1 sachet
All-American Spice Blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¼ cup
water
1 drizzle
red wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop brown onion, garlic and cucumber. Grate the carrot. • Drain sweetcorn. Drain and rinse cannellini beans.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook onion and carrot until softened, 5 minutes. • Add All-American spice blend and garlic and cook until fragrant, 1 minute. TIP: Cover the pan with a lid if the corn kernels are “popping” out
• Add baby spinach, vegetable stock, cannellini beans, the butter, water and 1/2 the enchilada sauce. Cook until slightly thickened, 2-3 minutes. • Remove pan from heat, then lightly crush beans with a potato masher or fork. Season with salt and pepper to taste.
• Preheat grill to high. Drizzle a baking dish with olive oil. • Lay mini flour tortillas on a chopping board. Spoon some bean mixture down the centre of a tortilla, then roll it up tightly and place, seam-side down, in the baking dish. Repeat with remaining tortillas and bean mixture, ensuring the tortillas fit together snugly. • Pour over remaining enchilada sauce. Sprinkle with shredded Cheddar cheese. Grill enchiladas until warmed through and cheese is melted and golden, 6-10 minutes.
• To the bowl with the charred corn, add cucumber and drizzle with red wine vinegar and olive olive. Toss to coat and season to taste.
• Divide cannellini bean and veggie enchiladas between plates. • Top with cucumber salsa and garlic aioli to serve. Enjoy!