Cheezy Beef & Butter Bean Enchiladas
with Plant-Based 'Aioli' & Charred Corn Salsa
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Carrot
250 g
Beef Mince
1 packet
Passata
1 tin
Sweetcorn
1 sachet
All-American Spice Blend
1 packet
Coriander
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
2
Garlic
1 packet
Plant-Based Grated Cheese
1 packet
Cannellini Beans
1 packet
Plant-Based Aioli
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Capsicum
1
Brown Onion
Cooking Steps
• Finely chop brown onion and garlic. • Roughly chop capsicum and coriander (including the stems). • Grate carrot. • Drain sweetcorn. • Drain and rinse cannellini beans.
• Preheat grill to high. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Transfer to a medium bowl and set aside.
TIP: Cover the pan with a lid if the kernels are 'popping' out.
Custom Recipe: If you've added beef mince, after cooking the garlic for 1 minute, add the mince and cook, breaking up with spoon, until browned, 4-5 minutes. Continue with the step.
• Drizzle a baking dish with olive oil. • Lay mini flour tortillas on a chopping board. Spoon filling down the centre. Roll tortilla up tightly and place, seam-side down, in the dish. • Repeat with remaining tortillas and mixture, ensuring they fit together snugly in the baking dish. Top with the remaining passata. Sprinkle with plant-based shredded Cheddar cheese. • Grill until tortillas are just golden and warmed through, 6-8 minutes.
TIP: Grills cook fast, so keep an eye on the enchiladas!
• While the enchiladas are grilling, add coriander to the bowl with charred corn. Drizzle with the vinegar and olive oil. Toss to combine. Season to taste.
• Divide white bean enchiladas between plates. • Top with charred corn salsa. • Serve with plant-based aioli. Enjoy!
