Mexican-Spiced Beef & Bean Enchiladas
with Tomato Salsa & Plant-Based Sour Cream
With wholesome kidney beans, beef mince, mini flour tortillas, plant-based cheese and salsa, this Mexican favourite is colourful, delicious and a heap of fun. Don’t forget to dollop on the plant-based mayo 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
2 clove
garlic
1
carrot
½ packet
enchilada sauce
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
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. )
1 packet
beef mince
1 sachet
vegetable stock powder
1 tin
red kidney beans
1
cucumber
1 bag
coriander
1 sachet
Mexican Fiesta spice blend
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
1 pinch
sugar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Grate the carrot. Drain and rinse red kidney beans.
• SPICY! The spice blend is hot, use less if you're sensitive to heat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and beef mince, breaking up with a spoon, until browned, 3-4 minutes. • Add garlic, kidney beans, vegetable stock powder and Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes.
• Reduce heat to medium, then add 1/2 the enchilada sauce (1/4 packet for 2 people / 1/2 packet for 4 people), a pinch of sugar and a splash of water and simmer until slightly reduced, 1-2 minutes.
• Preheat the grill to medium-high. Grease a baking dish with olive oil. • Lay mini flourtortillas on a flat surface. Divide the bean filling and plant-based grated cheese evenly between tortillas. • Roll tortillas up tightly and place, seam-side down, in the baking dish, ensuring they fit together snugly. Brush tortillas with olive oil and pour over remaining enchilada sauce. • Grill enchiladas until cheese is melted and tortillas have warmed through, 8-10 minutes.
• Meanwhile, roughly chop baby spinach leaves and cucumber. • In a medium bowl, combine baby spinach, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide Mexican-spiced beef and kidney bean enchiladas between plates. • Top with cucumber salsa. • Tear over coriander to serve. Enjoy!