Cheesy Bean & Veggie Enchiladas

Name: Cheesy Bean & Veggie Enchiladas with Sour Cream & Radish Salad
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Red Onion; 1 packet Enchilada Sauce; 1 packet Shredded Cheddar Cheese; 1 packet Red Kidney Beans; 1 packet Sour Cream; 6 Mini Flour Tortillas; 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; 1 drizzle olive oil; 20 g butter; 1 drizzle white wine vinegar; 1 tsp honey

with Sour Cream & Radish Salad

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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

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

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; )

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

1 packet

Tomato Paste

1 sachet

Mexican Fiesta Spice Blend

1 packet

Mixed Salad Leaves

Carrot

Garlic

Fresh Chilli

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

Calories821 kcal

Energy (kJ)3440 kJ

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

PDF

• 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.

• 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.

• 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.

• 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.

• 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.