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Cheesy Beef, Bean & Veggie Enchiladas
Cheesy Beef, Bean & Veggie Enchiladas

Cheesy Beef, 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:
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

1

Red Onion

1 packet

Enchilada Sauce

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

250 g

Beef Mince

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

1

Fresh Chilli

2

Radish

1 sachet

Coriander

Not included in your delivery

1 tsp

honey

20 g

butter

(Contains: Milk; )

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)4610 kJ
Calories1100 kcal
Fat53 g
of which saturates27.4 g
Carbohydrate87.1 g
of which sugars22.9 g
Dietary Fibre22.5 g
Protein61.8 g
Cholesterol50.8 mg
Sodium1690 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

Baking Dish
Large Frying Pan

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. 
• Add beef mince and cook, breaking up with a spoon, until browned, 3-4 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 black 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 snugly.

Bake the enchiladas
4

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

Make the salad
5

• Meanwhile, thinly slice radish.
• In a medium bowl, 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 beef, bean and veggie enchiladas and radish salad between plates. 
• Garnish with torn coriander and serve with sour cream. Enjoy!