HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Bean Enchiladas
Cheesy Bean Enchiladas

Cheesy Bean Enchiladas

with Mixed Salad Leaves

Read more

This quick and easy number is guaranteed to put smiles on everyone’s dials for dinner. With tasty packages of Mexican spiced beans covered in rich tomatoes and gooey melted cheese; what’s not to like? Served with fresh greens and lemon juice, it’s no wonder this traditional Mexican dish continues to be so popular.


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 Time40 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


red onion



2 tsp

mild Mexican spice blend


1 clove


1 tin

red kidney beans

1 tin

diced tomatoes

1 tbs

tomato paste


flour tortillas

(ContainsGlutenMay be present Soy)

1 block

Cheddar cheese


1 bag

mixed salad leaves



Not included in your delivery

2 tsp

olive oil

¼ cup

hot water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2650 kJ
Fat22.3 g
of which saturates6.9 g
Carbohydrate73.3 g
of which sugars13.3 g
Dietary Fibre0 g
Protein25.4 g
Cholesterol0 mg
Sodium909 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Dish
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely slice the red onion and cut the lemon into wedges. Grate the Cheddar cheese and zucchini (remove any excess moisture). Peel and crush the garlic. Drain and rinse the red kidney beans, and wash the mixed salad leaves.


Heat the olive oil in a large frying pan over a medium-high heat. Add the red onion and zucchini and cook, stirring, for 5 minutes or until the onion is soft. Add the Mexican spice mix and garlic and cook, stirring, for 30 seconds. Add the red kidney beans and half of the diced tomatoes, tomato paste and hot water and stir to combine. Season to taste with salt and pepper. Simmer the mixture for 8-10 minutes or until the sauce has thickened.


Gently separate the flour tortillas and place on a flat surface. Place 1⁄3 cup of the bean mixture down the centre of one of the tortillas and roll up to close. Place, seam side down, in a greased baking dish. Repeat with the remaining tortillas and bean mixture. Top the tortillas with the remaining diced tomatoes and sprinkle with the Cheddar cheese. Cook in the oven for 10-15 minutes or until the cheese is melted and golden.


To serve, divide the enchiladas between plates. Serve with the mixed salad leaves, drizzled with some olive oil and a sprinkle of salt and pepper. Serve with the lemon wedges.