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Cheesy Veggie & Bean Enchiladas
Cheesy Veggie & Bean Enchiladas

Cheesy Veggie & Bean Enchiladas

with Salad & Sour Cream

Enchiladas – what could be more fun? Make a tasty bean filling, roll it up in soft flour wraps and then top the whole thing off with melted cheesy goodness. With a fresh side salad, this vego meal is a winner.

Tags:
Climate Superstar
Veggie
Allergens:
Milk
Gluten
Soy
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
DifficultyMedium

Ingredients

Serving amount

1

brown onion

3 clove

garlic

1

carrot

1 tin

red kidney beans

1 box

diced tomatoes with garlic & onion

6

mini flour tortillas

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

1

cucumber

1 bag

mixed salad leaves

1 packet

Light Sour Cream

(Contains: Milk;)

1

capsicum

1 sachet

All-American spice blend

1 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

1

olive oil

¼ cup

water

20 g

butter

(Contains: Milk;)

1 tsp

brown sugar

½ tsp

honey

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3583 kJ
Fat35.9 g
of which saturates16.7 g
Carbohydrate95.1 g
of which sugars38.3 g
Protein30.2 g
Sodium2000 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Small Pan
Baking Dish

Cooking Steps

1
1

• Finely chop brown onion and garlic. Roughly chop capsicum. Grate carrot. Drain and rinse red kidney beans.

2
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum, carrot and 1/2 the onion, stirring, until softened, 5 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Add All-American spice blend and 1/2 the garlic and cook until fragrant, 1 minute. • Add the water, red kidney beans, butter and 1/2 the diced tomatoes with garlic & onion. Season with salt and pepper, then stir to combine. Simmer until the mixture is slightly thickened, 5 minutes.

3
3

• In a small saucepan, heat a drizzle of olive oil over medium-high heat. Cook the remaining onion, stirring, until softened, 2-3 minutes. • Add the remaining garlic and cook until fragrant, 1 minute. Stir in the remaining diced tomatoes and the brown sugar. Remove from the heat, then season to taste.

4
4

• Preheat the grill to high. Lay mini flourtortillas on a chopping board. Spoon some bean filling down the centre of a tortilla. Roll it up tightly and place, seam-side down, in a baking dish. Repeat with remaining tortillas and bean filling, ensuring the tortillas fit together snugly. • Pour over the sauce, then sprinkle with shredded Cheddar cheese. Grill the enchiladas until the cheese is melted and golden and the tortillas are warmed through, 8-10 minutes.

5
5

• While the enchiladas are grilling, thinly slice cucumber into half-moons. • In a medium bowl, combine the honey and a drizzle of white wine vinegar and olive oil. Season, then add cucumber and mixed salad leaves. Toss to coat.

6
6

• Divide the cheesy bean and veggie enchiladas between plates. • Top with a dollop of light sour cream. Serve with the salad. Enjoy!

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