Cheesy Mexican Bean Enchiladas
with Charred Corn Salsa
With beans, tortillas, Cheddar cheese and salsa, this Mexican favourite is colourful, delicious and a heap of fun. Don’t forget to dollop on the sour cream and give it all a squeeze of lemon to really get the fiesta going!
Always refer to the product label for the most accurate ingredient and allergen information.
1
brown onion
1 cob
corn
½
lime
1
capsicum
1 tin
red kidney beans
1 sachet
Mexican Fiesta spice blend
(May be present Gluten)1 sachet
enchilada sauce
6
mini flour tortillas
(ContainsGluten, SoyMay be present Soy, Milk)1 packet
shredded Cheddar cheese
(ContainsMilk)1 bag
coriander
1
tomato
1 packet
sour cream
(ContainsMilk)Not included in your delivery
1
Olive Oil
Finely chop the brown onion. Slice the kernels off the corn cob. Thinly slice the capsicum. Slice the lime into wedges. Drain and rinse the red kidney beans.
Heat a medium frying pan over a medium-high heat. Cook the corn kernels, tossing occasionally, until golden and lightly charred, 5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid or foil if the kernels start "popping" out.
SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. Return the pan to a medium-high heat with a drizzle of olive oil. Add the onion and capsicum and cook until softened, 3-4 minutes. Add the Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. Add the red kidney beans, 1/2 the charred corn and 1/2 the enchilada sauce. Stir to combine, then remove the pan from the heat.
Preheat the grill to medium-high. Working with one at a time, place a mini flour tortilla on a flat surface and top with a generous spoonful of the enchilada filling. Roll the tortilla to enclose and place, seam-side down, in a baking dish. When all the tortillas are in the dish, top with the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese. Grill until the cheese is golden, 5-8 minutes.
While the enchiladas are grilling, roughly chop the coriander. Finely chop the tomato. Add the tomato and coriander to the remaining charred corn. Drizzle with olive oil and add a squeeze of lime juice. Season to taste and toss to coat. TIP: Add as much or as little lime juice to taste.
Divide the cheesy bean enchiladas between plates and top with a dollop of sour cream and the salsa. Serve with any remaining lime wedges.