Mexican Bean Enchiladas & Sour Cream
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Mexican Bean Enchiladas & Sour Cream

Mexican Bean Enchiladas & Sour Cream

with Charred Corn Salsa & Guacamole

With beans, tortillas, Cheddar cheese and charred yet sweet salsa, this Mexican favourite is colourful, delicious and a heap of fun to make. Don’t forget to dollop on the avocado to really get the fiesta going!

Tags:
Veggie
Spicy
Allergens:
Gluten
Milk

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

1

Brown Onion

1

carrot

1 tin

sweetcorn

1 tin

red kidney beans

1

avocado

1 packet

enchilada sauce

6

Mini Flour Tortillas

(Contains Gluten; )

1 bag

coriander

1

cucumber

1 packet

sour cream

(Contains Milk; )

1 sachet

Mexican Fiesta spice blend

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)3972 kJ
Fat51.5 g
of which saturates21.3 g
Carbohydrate84.3 g
of which sugars20.8 g
Protein29.7 g
Sodium2290 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

Instructions

1
1

• Finely chop onion. Grate the carrot. Drain the sweetcorn. Drain and rinse red kidney beans. • Slice avocado in half and scoop out the flesh.

2
2

• Heat a large frying pan over medium-high heat. Cook sweetcorn, tossing occasionally, until lightly browned, 4-5 minutes. Transfer to a medium bowl.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

3
3

• Return the pan to medium-high heat with a drizzle of olive oil. Cook onion and carrot until softened, 3-4 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. • Add red kidney beans, half the charred corn and half the enchilada sauce. Stir to combine, then remove pan from heat.

4
4

• Preheat grill to medium-high. Lay mini flour tortillas on a flat surface and divide the bean filling between tortillas. • Roll tortillas to enclose and place, seam-side down, in a baking dish, ensuring they fit together snugly. • Top tortillas with the remaining enchilada sauce and sprinkle with plant-based grated cheese. • Grill enchiladas until the cheese is golden, 5-8 minutes.

TIP: The plant-based cheese has a unique texture, use less or leave it out if you're not a fan!

5
5

• While the enchiladas are grilling, roughly chop coriander and cucumber. Add coriander and cucumber to the remaining charred corn. • Drizzle with olive oil and white wine vinegar. Season to taste and toss to coat. Set aside. • Place avocado in a small bowl and mash with a fork. Season to taste.

6
6

• Divide Mexican bean enchiladas between plates. • Top with charred corn salsa, sour cream and guacamole to serve. Enjoy!

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