Cheesy Beef & Bean Enchiladas

Name: Cheesy Beef & Bean Enchiladas with Sour Cream & Tomato Salad
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 Brown Onion; 1 clove garlic; 1 carrot; 20 g butter; 6 Mini Flour Tortillas; 1 tsp honey; 1 bag Mixed Salad Leaves; 1 packet tomato paste; 1 packet sour cream; 1 drizzle white wine vinegar; 1 tomato; 1 packet enchilada sauce; 1 tin red kidney beans; 1 packet beef mince; 1 sachet Mexican Fiesta spice blend; 1 packet Shredded Cheddar Cheese; 1 packet Pickled Jalapeños

with Sour Cream & Tomato Salad

Get up to $175 off

Enchiladas – what could be more fun? Take one part tasty beans, beef 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.

Allergens:

Milk

•Gluten(Wheat)

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 Time

DifficultyEasy

Ingredients

Serving amount

Brown Onion

1 clove

garlic

carrot

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

1 bag

Mixed Salad Leaves

1 packet

tomato paste

1 packet

sour cream

(Contains: Milk; )

tomato

1 packet

enchilada sauce

1 tin

red kidney beans

1 packet

beef mince

1 sachet

Mexican Fiesta spice blend

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

Pickled Jalapeños

(May be present: Milk, Sesame, Gluten, Peanuts, Tree Nuts, Soy, Sulphites. )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1 tsp

honey

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)4659 kJ

Fat55.5 g

of which saturates29.7 g

Carbohydrate87.1 g

of which sugars23.8 g

Protein56.3 g

Sodium2593 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

• Preheat oven to 200°C/180°C fan-forced. • Thinly slice onion. Finely chop garlic. Grate the carrot. Drain and rinse 1/2 the 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 beef mince, breaking up with a spoon, until browned, 4-5 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 (if using). 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 snugly.

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

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