Mexican Bean Enchiladas & Sour Cream
with Charred Corn Salsa & Guacamole
With beans, tortillas, plant-based cheese and charred yet sweet salsa, this Mexican favourite is colourful, delicious and a heap of fun to make. Don’t forget to dollop on the guacamole 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
1
Brown Onion
1
carrot
1 tin
sweetcorn
1 tin
red kidney beans
1
avocado
1 sachet
Mexican Fiesta spice blend
½ tin
chopped tomatoes
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 bag
coriander
1
cucumber
1 packet
sour cream
(Contains Milk; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop onion. Grate the carrot. Drain the sweetcorn. Drain and rinse red kidney beans. • Slice avocado in half and scoop out the flesh.
• Heat a large frying pan over medium-high heat. Cook sweetcorn, tossing occasionally, until lightly browned, 4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return the pan to medium-high heat with a drizzle of olive oil. Cook onion and carrot until softened, 3-4 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. • Add red kidney beans, half the charred corn. Add the chopped tomatoes (see ingredients), saving 1/4 cup chopped tomatoes for topping. Stir to combine, then remove pan from heat.
• Preheat grill to medium-high. Lay mini flour tortillas on a flat surface and divide the bean filling between tortillas. • Roll tortillas to enclose and place, seam-side down, in a baking dish, ensuring they fit together snugly. • Top tortillas with the reserved chopped tomatoes and sprinkle with shredded Cheddar Cheese. • Grill enchiladas until the cheese is golden, 5-8 minutes.
TIP: The plant-based cheese has a unique texture, use less or leave it out if you're not a fan!
• While the enchiladas are grilling, roughly chop coriander and cucumber. Add coriander and cucumber to the remaining charred corn. • Drizzle with olive oil and white wine vinegar. Season to taste and toss to coat. Set aside. • Place avocado in a small bowl and mash with a fork. Season to taste.
• Divide Mexican bean enchiladas between plates. • Top with charred corn salsa, sour cream and guacamole to serve. Enjoy!