Cheesy Bean & Veggie Enchiladas
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Cheesy Bean & Veggie Enchiladas

Cheesy 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:
Veggie
•Spicy
•Climate Superstar
Allergens:
Milk
•Gluten(Wheat)

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1

Red Onion

Garlic

1

Carrot

1

Mexican Fiesta Spice Blend

1

Tomato Paste

1

Enchilada Sauce

1

Mini Flour Tortillas

(Contains Gluten(Wheat); )

1

Shredded Cheddar Cheese

(Contains Milk; )

2

Radish

1

Mixed Salad Leaves

Not included in your delivery

1

olive oil

1

butter

(Contains Milk; )

1

white wine vinegar

1

honey

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Nutrition Values

Energy (kJ)3564 kJ
Calories851 kcal
Fat35.8 g
of which saturates20 g
Carbohydrate99.5 g
of which sugars24.8 g
Dietary Fibre26.5 g
Protein33.7 g
Sodium2256 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.

Instructions

1

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

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. • 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

• 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.

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

• 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.

6

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