Mexican Plant-Based Mince Enchiladas

Name: Mexican Plant-Based Mince Enchiladas with Charred Corn Salsa & Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 Garlic; 1 packet Enchilada Sauce; 1 tin Sweetcorn; 1 packet Shredded Cheddar Cheese; 1 packet Greek-Style Yoghurt; 6 Mini Flour Tortillas; 1 packet baby leaves; 1 sachet Mexican Fiesta Spice Blend; 1 Carrot; 200 g Plant-Based Mince; 1 Red Onion

with Charred Corn Salsa & Yoghurt

Get up to $175 off

Allergens:

Milk

•Wheat

•Gluten

•Soy

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 packet

Enchilada Sauce

(May be present: Fish, Eggs, Soy, Milk, Sesame. )

1 tin

Sweetcorn

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

1 packet

baby leaves

1 sachet

Mexican Fiesta Spice Blend

Carrot

200 g

Plant-Based Mince

(Contains: Soy; )

Red Onion

Nutrition Values

Calories757 kcal

Energy (kJ)3170 kJ

Fat31.4 g

of which saturates10.6 g

Carbohydrate71.7 g

of which sugars20.1 g

Dietary Fibre16.9 g

Protein36.5 g

Sodium2230 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.

Cooking Steps

Preheat oven to 220°C/200°C fan-forced. Finely chop brown onion, garlic and carrot. Drain sweetcorn (see ingredients).

In a large frying pan, heat a drizzle of olive oil over 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.

Cook plant-based mince in the same way as above.

Place mini flour tortillas on a flat surface, then divide the beef filling between tortillas. Roll tortillas to close and place, seam-side down, in a baking dish. Top with remaining enchilada sauce and sprinkle with shredded Cheddar cheese. Bake enchiladas until cheese is melted and golden, 15 minutes.

While the enchiladas are baking, roughly chop baby spinach leaves. To the bowl with charred corn, add baby spinach and a drizzle of vinegar and olive oil. Season and toss to combine.

TIP: Seasoning is key in salsa! Season with more salt, pepper or vinegar to taste.

Divide cheesy beef enchiladas between plates. Top with Greek-style yoghurt and serve with charred corn salsa. Enjoy!