Cheesy Beef, Kidney Bean & Veggie Enchiladas
with Sour Cream & Tomato Salad
Enchiladas – what could be more fun? Make a tasty beef and kidney bean filling, roll it up in soft flour wraps and then top the whole thing off with melted cheesy goodness. With a fresh side salad, this dinner is a winner.
Unfortunately, this week's red kidney beans were in short supply, so we've replaced them with black beans. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
black beans
(Contains Soy; )
1 packet
beef mince
½
fresh chilli
1 sachet
Mexican Fiesta spice blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1
tomato
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 black 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 flourtortillas 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 fresh chilli 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 beef, kidney bean and veggie enchiladas between plates. • Serve with tomato salad and sour cream. Enjoy