Smokey Potato & Kidney Bean Enchiladas
with Avocado Salsa, Greek-Style Yoghurt & Chipotle Sauce
This is not a magic trick and your eyes aren’t deceiving you, these enchiladas are enchanting. The roasted veggies tossed into the kidney bean sauce combines to make a taste sensation that is packed and rolled into the enchiladas to be baked until golden and warm. Simply magical!
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
1 packet
Enchilada Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
1
Kumara
1
Tomato
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Red Kidney Beans
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1
Carrot
2
Garlic
1 sachet
All-American Spice Blend
1 packet
Mild Chipotle Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Roast until tender, 20-25 minutes.
• While the veggies are roasting, thinly slice onion. Finely chop garlic. • Drain and rinse red kidney beans.
• When veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook onion until softened, 4-5 minutes. • Add kidney beans, garlic and All-American spice blend and cook until fragrant, 1-2 minutes. • Add 1/2 the enchilada sauce, then season to taste and stir to combine. Remove from heat, then stir through the roasted veggies. TIP: Add a splash of water if the filling looks dry.
• Reduce oven temperature to 220°C/200°C fan-forced. Grease a baking dish with a drizzle of olive oil. • Lay mini flourtortillas on a flat surface. Spoon the veggie filling down the centre of a tortilla. • Roll the tortilla up tightly and place, seam-side down, in the baking dish. Repeat with remaining tortillas and filling. • Pour over the remaining enchilada sauce and sprinkle with shredded Cheddar cheese. Bake until the cheese is melted and golden, 10-12 minutes.
• While the enchiladas are baking, finely chop cucumber and tomato. • In a medium bowl, add cucumber, tomato and a drizzle of white wine vinegar and olive oil. Season and stir to combine.
• Divide smokey potato and red kidney bean enchiladas between plates. • Top with tomato salsa and a dollop of Greek-style yoghurt. • Drizzle over mild chipotle sauce to serve. Enjoy!
TIP: The chipotle sauce is mild, but use less if you're sensitive to heat.
