Mexican-Spiced Black Bean Enchiladas
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Mexican-Spiced Black Bean Enchiladas

Mexican-Spiced Black Bean Enchiladas

with Charred Corn Salsa & Sour Cream

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 sour cream to really get the fiesta going!

Tags:
Veggie
Spicy
Climate Superstar
Allergens:
Soy
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

½

Onion

1

carrot

1 tin

sweetcorn

1 packet

black beans

(Contains Soy; )

1 sachet

Mexican Fiesta spice blend

1 packet

enchilada sauce

6

Mini Flour Tortillas

(Contains Gluten; )

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

1 packet

coriander

1

cucumber

1

tomato

1 packet

sour cream

(Contains Milk; )

Not included in your delivery

olive oil

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)4033 kJ
Fat32.3 g
of which saturates17.1 g
Carbohydrate116.7 g
of which sugars22 g
Dietary Fibre32.2 g
Protein40.3 g
Sodium2395 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 Frying Pan
Baking Dish

Instructions

1
1

• Finely chop onion (see ingredients). • Grate carrot. • Drain sweetcorn. Drain and rinse black beans.

2
2

• Heat a large frying pan over medium-high heat. Cook sweetcorn, tossing occasionally, until lightly browned, 4-5 minutes. Transfer to amedium 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 black beans, half the charred corn and half the enchilada sauce. Stir to combine, then remove pan from heat.

TIP: Add a splash of water if the filling looks dry.

4
4

• Preheat grill to medium-high. • Drizzle a baking dish with olive oil. Lay mini flour tortillas on chopping board. Spoon bean mixture into the centre. Roll tortilla up tightly and place, seam-side down, in the baking dish. • Repeat with remaining tortillas and bean mixture, ensuring they fit together snugly in the baking dish. • Top tortillas with the remaining enchilada sauce and sprinkle with shredded Cheddar cheese. Grill enchiladas until cheese is golden, 5-8 minutes.

5
5

• While the enchiladas are grilling, roughly chop coriander. Finely chop cucumber and tomato. • Add coriander, cucumber and tomato to the remaining charred corn. • Drizzle with white wine vinegar and olive oil. Season to taste and toss to coat. Set aside.

6
6

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

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