Cheesy Pork & Rice Enchiladas

Name: Cheesy Pork & Rice Enchiladas with Sour Cream & Zingy Tomato
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; ½ packet basmati rice; ½ tin black beans; 1 packet pork mince; 1 packet garlic paste; 20 g butter; ¼ cup water; 6 mini flour tortillas; 1 tomato; 1 drizzle white wine vinegar; 1 packet Light Sour Cream; 1 packet mild chipotle sauce; 1 bag coriander; 1 sachet Mexican Fiesta spice blend; 1 packet Cheddar cheese

with Sour Cream & Zingy Tomato

Get up to $200 off!

Enchiladas - what could be more fun? Make a tasty pork, rice and bean filling, roll it up in a soft tortilla and then top the whole thing off with melted cheesy goodness and a drizzle of mild chipotle sauce. Cool things down with a dollop of sour cream, a fresh tomato salsa and a sprinkle of coriander.

Tags:

Spicy

Allergens:

Milk

•Gluten

•Soja

•Wheat

The quantities provided above are averages only.

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

Cooking Time

DifficultyEasy

Ingredients

Serving amount

½ packet

basmati rice

½ tin

black beans

1 packet

pork mince

1 packet

garlic paste

mini flour tortillas

tomato

1 packet

Light Sour Cream

1 packet

mild chipotle sauce

1 bag

coriander

1 sachet

Mexican Fiesta spice blend

1 packet

Cheddar cheese

Not included in your delivery

olive oil

20 g

butter

¼ cup

water

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)4548 kJ

Fat45.1 g

of which saturates21 g

Carbohydrate116.1 g

of which sugars10.4 g

Protein47.4 g

Sodium1729 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice (see ingredients) and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.

• Drain and rinse black beans (see ingredients).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Stir in Mexican Fiesta spice blend and garlic paste until fragrant, 1 minute. • Add cooked rice, black beans, the butter and the water, stirring to combine, 1 minute. Season generously.

• Preheat grill to medium-high. Drizzle a large baking dish with olive oil. • Lay mini flourtortillas on chopping board. Spoon filling down centre of a tortilla. Roll tortilla up tightly and place, seam-side down, in the large baking dish. • Repeat with remaining tortillas and mixture, ensuring they fit together snugly in the baking dish. • Sprinkle with shredded Cheddar cheese. Grill enchiladas until cheese is melted and golden and tortillas are warmed through, 8-10 minutes.

• Meanwhile, finely chop tomato. • In a small bowl, combine tomato, a drizzle of olive oil and white wine vinegar and a pinch of salt and pepper.

• Divide cheesy pork & bean enchiladas between plates. • Serve with light sour cream, mild chipotle sauce and zingy tomato. • Tear over coriander. Enjoy!