Saucy Mexican Bean Enchiladas
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Saucy Mexican Bean Enchiladas

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!

Tags:
Veggie
Spicy
Climate Superstar
Allergens:
Soy
Gluten(Wheat)
Milk

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

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

sideBannerName

Nutrition Values

Energy (kJ)3990 kJ
Fat32.2 g
of which saturates17.1 g
Carbohydrate116 g
of which sugars22.6 g
Protein39.8 g
Sodium2387 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Baking Dish

Instructions

1
1

• Finely chop onion (see ingredients). • Grate carrot. • Drain sweetcorn (see ingredients). Drain and rinse black beans.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• Divide Mexican bean enchiladas between plates. • Top with charred corn salsa and sour cream to serve. Enjoy!