HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Veggie & Bean Enchiladas
Cheesy Veggie & Bean Enchiladas

Cheesy Veggie & Bean Enchiladas

with Mixed Salad

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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 side salad, this is a sure-fire winner.


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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit

brown onion

1 clove


1 unit


1 tin

red kidney beans

1 sachet

Mexican Fiesta spice blend

½ packet

tomato paste

1 tin

chopped tomatoes

6 unit

mini flour tortillas


1 packet

shredded Cheddar cheese


1 unit


1 packet

Greek-style yoghurt


1 bag

mixed salad leaves

Not included in your delivery


olive oil

¼ cup

warm water

20 g



1 tbs

vinegar (white wine or red wine)

1 tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3040 kJ
Fat29.1 g
of which saturates13.6 g
Carbohydrate79.2 g
of which sugars26.2 g
Dietary Fibre0 g
Protein26.9 g
Cholesterol0 mg
Sodium1980 mg
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. Thinly slice the brown onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Drain and rinse 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 a medium-high heat. Add the onion and carrot and cook, stirring, until softened, 5 minutes. Add the Mexican Fiesta spice blend and garlic and cook until fragrant, 1 minute. Add the red kidney beans, tomato paste (see ingredients list), warm water and 1/2 the chopped tomatoes. Season with salt and pepper and stir to combine. Simmer until the mixture has thickened slightly, 5 minutes. Add the butter and stir until melted.


While the filling is simmering, grease a medium baking dish. Lay the mini flour tortillas on a flat surface. Divide the bean mixture between the tortillas (about 1/2 cup each). Roll the tortillas up tightly and place, seam-side down, in the baking dish. Repeat with the remaining tortillas and bean mixture, ensuring they fit together snugly in the baking dish. Pour the remaining chopped tomatoes over the tortillas and sprinkle with the shredded Cheddar cheese.


Bake the enchiladas until the cheese is golden and the tortillas have warmed through, 8-10 minutes.


While the enchiladas are baking. Roughly chop the tomato. In a medium bowl, combine the vinegar, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with a pinch of salt and pepper. Add the mixed salad leaves and tomato and toss to coat.

TIP: Toss the salad just before serving to keep the leaves crisp!


Divide the cheesy veggie and bean enchiladas between plates. Serve with the yoghurt and mixed salad.