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American Kumara & Black Bean Enchiladas

American Kumara & Black Bean Enchiladas

with Salsa, Greek-Style Yoghurt & Chipotle

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Thanks to tender roasted chunks of red kumara and carrot, plus hearty black beans, these tasty enchiladas bring their A-game in every single way.

Tags:Veggie
Allergens:GlutenMilk

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

red kumara

1

carrot

1

onion

1 tin

black beans

1 packet

enchilada sauce

6

mini flour tortillas

(ContainsGluten)

1

cucumber

1

tomato

1 packet

mild chipotle sauce

2 clove

garlic

1 sachet

All-American spice blend

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

1

olive oil

1 drizzle

white wine vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3308 kJ
Fat26.8 g
of which saturates12.3 g
Carbohydrate105 g
of which sugars26.1 g
Protein29.5 g
Sodium2442 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 240°C/220°C fan-forced. Cut the red kumara and carrot into bite-sized chunks. Place the veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Add a dash of water to the tray, toss to coat, then roast until tender, 20-25 minutes.

2

While the veggies are roasting, thinly slice the brown onion. Finely chop the garlic. Drain and rinse the black beans.

3

When the veggies have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the onion until softened, 4-5 minutes. Add the black beans, garlic and All-American spice blend and cook until fragrant, 1-2 minutes. Add 1/2 the enchilada sauce, then season to taste and stir to combine. Remove from heat, then stir through the roasted veggies.

TIP: Add a splash of water if the filling looks dry.

4

Reduce the oven temperature to 220°C/200°C fan-forced. Grease a baking dish with a drizzle of olive oil. Lay the mini flour tortillas on a flat surface. Spoon the enchilada filling down the centre of a tortilla. Roll the tortillas up tightly and place, seam-side down, in the baking dish. Repeat with the remaining tortillas and filling. Pour over the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese. Bake until golden, 10-12 minutes.

5

While the enchiladas are baking, finely chop the cucumber and tomato. In a medium bowl, add the cucumber, tomato, a drizzle of white wine vinegar, a small drizzle of olive oil and a pinch of salt and pepper. Stir to combine.

6

Divide the American kumara and black bean enchiladas between plates. Top with a dollop of Greek-style yoghurt and the salsa. Drizzle over the mild chipotle sauce to serve.

TIP: The chipotle sauce is mild, but use less if you're sensitive to heat.