Cheesy Pork & Bean Enchiladas
with Sour Cream & Zingy Tomato
With beans, tortillas, Cheddar cheese and spiced pork, this Mexican favourite is colourful, delicious and a heap of fun to make. Don’t forget to dollop on the classic sour cream to really get the fiesta going!
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
½ packet
basmati rice
2 clove
garlic
½ tin
black beans
(Contains Soy; )
1 packet
pork mince
1 bag
Soffritto Mix
6 g
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1
tomato
1 packet
sour cream
(Contains Milk; )
1 packet
Mild Chipotle Sauce
1 bag
coriander
1 sachet
Mexican Fiesta 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
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice (see ingredients) and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• Finely chop garlic. • Drain and rinse black beans (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Stir in the soffritto mix, Mexican Fiesta spice blend and garlic and cook until fragrant, 1 minute. • Add cooked rice, black beans, the butter and the water, stirring to combine, 1 minute. Season generously.
• Preheat grill to medium-high. Drizzle a baking dish with olive oil. • Lay mini flour tortillas on chopping board. Spoon bean filling down centre. Roll tortilla up tightly and place, seam-side down, in the baking dish. • Repeat with remaining tortillas and bean filling, ensuring they fit together snugly in the baking dish. • Sprinkle with shredded Cheddar cheese. Grill enchiladas until cheese is melted and golden and tortillas are warmed through, 8-10 minutes.
• Meanwhile, finely chop tomato. • In a small bowl combine tomato, a drizzle of white wine vinegar and olive oil and a pinch of salt and pepper.
• Divide cheesy pork and bean enchiladas between plates. • Top with sour cream, mild chipotle sauce and zingy tomato. • Tear over coriander to serve. Enjoy!