Veggie & Bean Enchiladas
with Sour Cream & Tomato Salad
Enchiladas – what could be more fun? Take one part tasty beans and veg, one part soft tortillas, then combine them and top the whole thing with melty cheesy goodness. With a fresh tomato salad, this is a sure-fire winner.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. 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
red kidney beans
1 packet
tomato paste
1 packet
enchilada sauce
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1
tomato
1 bag
Mixed Leaves
1 packet
sour cream
(Contains Milk; )
1 sachet
Mexican Fiesta spice blend
1 packet
Pickled Jalapeños
(May be present Milk, Sesame, Gluten, Peanut, Tree Nuts, Soy, Sulphites. )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 clove
garlic
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
1 drizzle
white wine vinegar
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 200°C/180°C fan-forced. Thinly slice onion. 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 onion and carrot, stirring, until softened, 5 minutes. Add Mexican Fiesta spice blend and garlic and cook until fragrant, 1 minute. Add kidney beans, tomato paste and 1/2 the enchilada sauce. Simmer until the mixture has thickened slightly, 5 minutes. Add the butter and stir until melted. Season with salt and pepper and stir to combine.
Drain pickled jalapeños. Grease a baking dish. Lay mini flourtortillas on a flat surface and divide the bean filling evenly between the tortillas. Roll the tortillas up tightly and place, seam-side down, in the baking dish, ensuring they fit together snugly. Pour remaining enchilada sauce over the tortillas. Top with jalapeños and sprinkle with shredded Cheddar cheese.
Bake enchiladas until cheese is golden and tortillas have warmed through, 8-10 minutes.
While the enchiladas are baking, roughly chop tomato. In a medium bowl, combine the white wine vinegar, the honey and a drizzle of olive oil. Season, then add mixed leaves and tomato. Toss to coat.
Divide veggie and bean enchiladas between plates. Serve with sour cream and tomato salad.