Butter Bean & Veggie Enchiladas
with Plant-Based Cheddar & 'Aioli'
If you're looking for a fun meat-free meal, these enchiladas are it. From the tomatoey, mildy spiced butter beans, to the sweet charred corn and coriander salsa, every bite is a delight - and you'd never know that the cheese and aioli are plant-based.
The recent wet weather conditions across the East Coast 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!
Unfortunately, this week’s red capsicum was in short supply, so some customers will receive celery instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
brown onion
2 clove
garlic
1
celery
1 bag
coriander
1
carrot
1 tin
sweetcorn
1 tin
butter beans
1
passata
6
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
1 packet
plant-based aioli
1 sachet
All-American spice blend
1 packet
plant-based shredded Cheddar cheese
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1 drizzle
red wine vinegar
Nutritional Values
Utensils
Instructions
Finely chop the brown onion and garlic. Finely chop the celery. Roughly chop the coriander (including the stems). Grate the carrot. Drain the sweetcorn. Drain and rinse the butter beans.
Heat a large frying pan over a high heat. Cook the corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside.
TIP: Cover the pan with a lid if the kernels are “popping” out.
Return the frying pan to a high heat with a drizzle of olive oil. Cook the onion, celery and carrot until softened, 5 minutes. Add the All-American spice blend and garlic and cook until fragrant, 1 minute. Add the butter beans, plant-based butter, a splash of water and 1/2 the passata. Cook until slightly thickened, 3-4 minutes. Remove the pan from the heat, then lightly crush the beans with a potato masher or fork. Season to taste.
Preheat the grill to high. Drizzle a large baking dish with olive oil. Lay the mini flour tortillas on a chopping board. Spoon some bean mixture down the centre of a tortilla, then roll it up tightly and place, seam-side down, in the baking dish. Repeat with the remaining tortillas and bean mixture, ensuring the tortillas fit together snugly. Pour over the remaining passata. Sprinkle with the plant-based shredded Cheddar cheese. Grill the enchiladas until warmed through and the cheese is melted and golden, 6-10 minutes.
While the enchiladas are baking, add the coriander to the bowl with the charred corn. Drizzle with red wine vinegar and olive oil, tossing to coat. Season to taste.
Divide the butter bean and veggie enchiladas between plates. Top with the plant-based aioli and charred corn salsa to serve.
