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Cheesy Mexican Enchiladas

Cheesy Mexican Enchiladas

with Beans & Fresh Lime

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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 lime juice, it’s no wonder this traditional Mexican dish continues to be so popular.

Allergens:GlutenMilk

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
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

1

brown onion

1

zucchini

1

carrot

2 tsp

Mexican seasoning

1 clove

garlic

1 tin

red kidney beans

1 tin

diced tomatoes

2 tbs

tomato paste

1 packet

flour tortillas

(ContainsGlutenMay be present Soy)

1 block

Cheddar cheese

(ContainsMilk)

1

lime

½ bag

mixed salad leaves

Not included in your delivery

1 tbs

olive oil

½ cup

hot water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2390 kJ
Fat21.7 g
of which saturates6.9 g
Carbohydrate66.5 g
of which sugars10.9 g
Dietary Fibre0 g
Protein20.8 g
Cholesterol0 mg
Sodium779 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Chopping board
Grater
Knife
Sieve
Pan
Cup
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200ºC/180ºC fan-forced and lightly grease a large baking dish. To prepare the ingredients, finely slice the brown onion. Grate the zucchini (remove any excess moisture), carrot, and Cheddar cheese. Peel and crush the garlic. Drain and rinse the red kidney beans. Slice the lime into wedges and wash the mixed salad leaves.

2

Heat the olive oil in a large frying pan over a medium-high heat. Add the brown onion, zucchini and carrot and cook, stirring, for 5 minutes or until the onion is soft. Add the Mexican seasoning and garlic and cook, stirring, for 30 seconds. Add the red kidney beans, half of the diced tomatoes, tomato paste and the 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.

3

Gently pull apart the flour tortillas and place on a flat surface. Place ¼ cup of the bean mixture down the centre of the tortillas and roll up to close. Place them seam side down, in the prepared baking dish. Repeat with the remaining wraps and bean mixture. Top the wraps with the remaining diced tomatoes and sprinkle with the grated cheddar cheese. Place in the oven for 10-15 minutes or until the cheese has melted and is golden.

4

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