Cheesy Beef & Kidney Bean Enchiladas
with Sour Cream & Radish Salad
Enchiladas – what could be more fun? Take one part tasty beans and veg, one part soft tortillas and one part saucy beef, then combine them and top the whole thing with melty cheesy goodness. With a fresh radish 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
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 bag
Mixed Salad Leaves
1 packet
tomato paste
1 packet
sour cream
(Contains Milk; )
1 packet
enchilada sauce
1 tin
red kidney beans
1 packet
beef mince
1
fresh chilli (optional)
2
radish
1 sachet
Mexican Fiesta spice blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
1 tsp
honey
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Thinly slice onion. Finely chop garlic. Grate the carrot. Thinly slice fresh chilli (if using). Drain and rinse half the red kidney beans.
• 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 beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add Mexican Fiesta spice blend and garlic and cook until fragrant, 1 minute. • Add kidney beans, tomato paste and half 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.
• 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 chilli and sprinkle with shredded Cheddar cheese. • Bake enchiladas until cheese is golden and tortillas are warmed through, 8-10 minutes.
• Meanwhile, thinly slice radish. • In a medium bowl, combine the honey and a drizzle of white wine vinegar and olive oil. • Season, then add mixed salad leaves and radish. Toss to coat.
• Divide cheesy beef and kidney bean enchiladas between plates. • Serve with radish salad and sour cream. Enjoy!