Cheesy Mexican Bean Enchiladas
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Cheesy Mexican Bean Enchiladas

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!

Tags:
Veggie
Spicy
Allergens:
Gluten
Soy
Milk

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.

Preparation Time35 minutes
DifficultyEasy

Ingredients

Serving amount

1

brown onion

1 cob

corn

½

lime

1

capsicum

1 tin

red kidney beans

1 sachet

Mexican Fiesta spice blend

1 sachet

enchilada sauce

(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

6

mini flour tortillas

(Contains Gluten, Soy; May be present: Milk, Soy. )

1 packet

Cheddar cheese

(Contains Milk;)

1 bag

coriander

1

tomato

1 packet

sour cream

(Contains Milk;)

Not included in your delivery

1

Olive Oil

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Nutritional Values

per serving
Energy (kJ)3290 kJ
Fat33.2 g
of which saturates13.9 g
Carbohydrate81.3 g
of which sugars24.8 g
Protein28.8 g
Sodium1766 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Dish

Instructions

Get prepped
1

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.

Char the corn
2

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.

Make the filling
3

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.

Bake the enchiladas
4

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.

Make the salsa
5

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.

Serve up
6

Divide the cheesy bean enchiladas between plates and top with a dollop of sour cream and the salsa. Serve with any remaining lime wedges.

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