Cheesy Beef & Bean Enchiladas
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Cheesy Beef & Bean Enchiladas

Cheesy Beef & Bean Enchiladas

with Sour Cream & Tomato Salad

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

We’ve replaced the radish in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Spicy
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

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

½

Onion

1 clove

garlic

1

carrot

½

fresh chilli (optional)

1 packet

red kidney beans

1 sachet

Mexican Fiesta spice blend

1 packet

tomato paste

1 packet

enchilada sauce

6

Mini Flour Tortillas

(Contains Gluten(Wheat); )

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

2

tomato

1 packet

Mixed Salad Leaves

1 packet

sour cream

(Contains Milk; )

1 packet

beef mince

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

1 tsp

honey

drizzle

white wine vinegar

sideBannerName

Nutrition Values

Energy (kJ)4601 kJ
Fat54.1 g
of which saturates28.1 g
Carbohydrate88.7 g
of which sugars21 g
Dietary Fibre20.1 g
Protein55.7 g
Sodium2392 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

1
1

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

2
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, 4-5 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.

3
3

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

4
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.

5
5

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

6
6

• Divide cheesy beef and bean enchiladas between plates. • Serve with tomato salad and sour cream. Enjoy!