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.
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
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
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1 drizzle
white wine vinegar
1 tsp
honey
• 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.
• Divide cheesy bean and veggie enchiladas and radish salad between plates.
• Garnish with torn coriander and serve with sour cream. Enjoy!