Saucy Mexican Bean Enchiladas
with Charred Corn Salsa & Sour Cream
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 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
Onion
1
carrot
½ tin
sweetcorn
1 tin
black beans
(Contains Soy; )
1 packet
enchilada sauce
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
½ packet
coriander
1
cucumber
1
tomato
1 packet
sour cream
(Contains Milk; )
1 sachet
Mexican Fiesta spice blend
1 packet
Plant-Based Grated Cheese
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop onion (see ingredients). • Grate carrot. • Drain sweetcorn (see ingredients). Drain and rinse black beans.
• 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 black beans, half the charred corn and half the enchilada sauce. Stir to combine, then remove pan from heat. TIP: Add a splash of water if the filling looks dry.
• Preheat grill to medium-high. • Drizzle a baking dish with olive oil. Lay mini flourtortillas on chopping board. Spoon bean mixture into the centre. Roll tortilla up tightly and place, seam-side down, in the baking dish. • Repeat with remaining tortillas and bean mixture, ensuring they fit together snugly in the baking dish. • Top tortillas with the remaining enchilada sauce and sprinkle with plant-based grated cheese (see ingredients). Grill enchiladas until cheese is golden, 5-8 minutes.
• While the enchiladas are grilling, roughly chop coriander(see ingredients). Finely chop cucumber and tomato. Add coriander, cucumber and tomato to the remaining charred corn. • Drizzle with white wine vinegar and olive oil. Season to taste and toss to coat. Set aside.
• Divide Mexican bean enchiladas between plates. • Top with charred corn salsa and sour cream to serve. Enjoy!