Mexican-Spiced Kidney Bean Enchiladas
with Corn Salsa & Plant-Based Mayo
With wholesome kidney beans, 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!
This recipe is under 650kcal per serving.
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
carrot
1 tin
red kidney beans
1 sachet
vegetable stock powder
½ sachet
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
tomato
2 clove
garlic
1 sachet
Mexican Fiesta spice blend
1 tin
sweetcorn
1 packet
Plant-Based Mayo
(Contains Soy; )
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
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 until softened, 3-4 minutes. • Add garlic, kidney beans, vegetable stock powder and Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes.
TIP: For best results, drain the oil from the pan before adding the spice blend.
• 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 flour tortillas 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 tomato. Drain the sweetcorn. • Wipe out and return frying pan to high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • To the bowl with the corn, combine tomato and a drizzle of white wine vinegar and olive oil. Season to taste.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Divide Mexican-spiced kidney bean enchiladas between plates. • Top with corn salsa. • Serve with plant-based mayo. Enjoy!