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Cheesy Bean & Veggie Enchiladas
Cheesy Bean & Veggie Enchiladas

Cheesy Bean & Veggie Enchiladas

with Sour Cream & Radish 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 radish salad, this is a sure-fire winner.

Tags:
Veggie
Spicy
Chef's Choice
Allergens:
Milk
Wheat
Gluten

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

Total35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1

Red Onion

1 packet

Enchilada Sauce

(May be present: Fish, Eggs, Soy, Milk, Sesame. )

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

Red Kidney Beans

1 packet

Sour Cream

(Contains: Milk; )

6

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

1 packet

Tomato Paste

1 sachet

Mexican Fiesta Spice Blend

1 packet

Mixed Salad Leaves

1

Carrot

2

Garlic

1

Fresh Chilli

2

Radish

1 sachet

Coriander

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

1 drizzle

white wine vinegar

1 tsp

honey

Nutrition Values

Energy (kJ)3440 kJ
Calories821 kcal
Fat35.4 g
of which saturates19.6 g
Carbohydrate87.6 g
of which sugars22.9 g
Dietary Fibre23.3 g
Protein33.5 g
Cholesterol0 mg
Sodium1640 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Baking Dish

Cooking Steps

Get prepped
1

• Preheat oven to 200°C/180°C fan-forced.
• Thinly slice onion (see ingredients).
• Finely chop garlic.
• Grate carrot.
• Thinly slice fresh chilli (if using).
• Drain and rinse red kidney beans. 

Cook the bean filling
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, stirring, until softened, 5 minutes.
• SPICY! The spice blend is hot, use less if you’re sensitive to heat. Add Mexican fiesta spice blend and garlic and cook until fragrant, 1 minute.
• Add kidney beans, tomato paste and half 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. 

Assemble the enchiladas
3

• Grease a baking dish.
• Lay mini flour tortillas on a flat surface and divide the bean filling evenly between the tortillas.
• Roll tortillas up tightly and place, seam-side down, in the baking dish, ensuring they fit together snuggly. 

Bake the enchiladas
4

• Pour the remaining enchilada sauce over the tortillas. Top with chilli and sprinkle with shredded Cheddar cheese.
• Bake enchiladas until cheese is golden and tortillas are warmed through, 8-10 minutes. 

Make the salad
5

• Meanwhile, thinly slice radish.
• In a medium bowl, combine the honey and a drizzle of white wine vinegar and olive oil.
• Season, then add mixed salad leaves and radish. Toss to coat. 

Finish & serve
6

• Divide cheesy bean and veggie enchiladas and radish salad between plates.
• Garnish with torn coriander and serve with sour cream. Enjoy! 

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