Mexican Black Bean & Capsicum 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!
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
Ingredients
½
Onion
1
capsicum
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
½
cucumber
1
tomato
1 packet
sour cream
(Contains Milk; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Finely chop onion (see ingredients). Thinly slice capsicum. • Grate carrot. • Drain sweetcorn. Drain and rinse black beans.
• 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.
• Return the pan to medium-high heat with a drizzle of olive oil. Cook onion, carrot and capsicum 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.
• 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.
• 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.
• Divide Mexican black bean and capsicum enchiladas between plates. • Top with charred corn salsa and sour cream to serve. Enjoy!
