Mexican Bean Enchiladas & Sour Cream
with Charred Corn Salsa & Guacamole
With beans, tortillas, Cheddar 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 avocado to really get the fiesta going!
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 packet
enchilada sauce
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 bag
coriander
1
cucumber
1 packet
sour cream
(Contains Milk; )
1 sachet
Mexican Fiesta spice blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
1 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.
• SPICY! The spice blend is hot, use less if you're sensitive to heat. • Return the pan to medium-high heat with a drizzle of olive oil. Cook onion and carrot until softened, 3-4 minutes. • Add Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. • Add red kidney beans, 1/2 the charred corn and 1/2 the enchilada sauce. Stir to combine, then remove pan from heat.
• Preheat grill to medium-high. Lay mini flour tortillas on a flat surface and divide the 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 remaining enchilada sauce and sprinkle with shredded Cheddar cheese. • Grill enchiladas until the cheese is golden, 5-8 minutes.
• 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. • Place avocado in a small bowl and mash with a fork. Season to taste.
• Divide cheesy Mexican-style bean enchiladas between plates. • Top with charred corn salsa, sour cream and avocado to serve. Enjoy!