Cheesy Bean & Veggie Enchiladas
with Sour Cream & Tomato 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 recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
carrot
1 tin
black beans
(Contains Soy; )
1 packet
tomato paste
1 packet
enchilada sauce
1
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1
tomato
1 bag
Mixed Salad Leaves
1 packet
sour cream
(Contains Milk; )
1 clove
garlic
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
1
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 black 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 black 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 white wine vinegar, honey and a drizzle of olive oil. Season, then add mixed salad leaves and tomato. Toss to coat.
• Divide cheesy bean and veggie enchiladas between plates. • Serve with sour cream and tomato salad. Enjoy!