Cheezy Plant-Based Beef Enchiladas

Name: Cheezy Plant-Based Beef Enchiladas with Charred Corn & Spinach Salsa
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 packet Plant-Based Pulled Beef; 2 clove garlic; 1 carrot; 1 tin sweetcorn; 20 g plant-based butter (for the sauce); 1 tsp brown sugar; 1 box passata; 6 mini flour tortillas; 1 tomato; 1 bag baby spinach leaves; 1 drizzle red wine vinegar; 1 sachet Mexican Fiesta spice blend; 1 packet plant-based shredded Cheddar cheese

with Charred Corn & Spinach Salsa

Up to 180$ + Free Treats / Extras for Life

This Tex Mex recipe is for the plant-based peeps - or anyone trying to cut back on their meat intake - which is easy when you have our tender pulled 'beef' handy; it tastes a lot like the real deal, and mingles with the bold Mexican flavours like a treat - with the bonus of a quicker cook-time.

Tags:

Plant Based

•Spicy

•Calorie Smart

Allergens:

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

DifficultyEasy

Ingredients

Serving amount

1 packet

Plant-Based Pulled Beef

2 clove

garlic

carrot

1 tin

sweetcorn

1 box

passata

mini flour tortillas

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

tomato

1 bag

baby spinach leaves

1 sachet

Mexican Fiesta spice blend

1 packet

plant-based shredded Cheddar cheese

Not included in your delivery

olive oil

20 g

plant-based butter (for the sauce)

1 tsp

brown sugar

1 drizzle

red wine vinegar

Nutritional Values

Energy (kJ)2640 kJ

Fat28 g

of which saturates14.7 g

Carbohydrate86 g

of which sugars22.8 g

Protein15.2 g

Sodium2236 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Roughly chop plant-based pulled beef. • Finely chop garlic. Grate the carrot. • Drain the sweetcorn.

• Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. • Transfer to a medium bowl.

TIP: Cover the pan with a lid if the kernels are "popping" out.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and plant-based pulled beef until browned and softened, 3-5 minutes. • SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Add Mexican Fiesta spice blend and garlic. Cook until fragrant, 1 minute. • Add the plant-based butter, the brown sugar, a splash of water, and 1/2 the passata. Cook, stirring, until slightly thickened, 2-3 minutes. Season with salt and pepper to taste.

• Lay mini flour tortillas on a chopping board. • Spoon the filling down the centre of each tortilla. Roll a tortilla up tightly, then place, seam-side down, in a baking dish. Repeat with remaining tortillas, ensuring they fit together snugly in the dish. • Pour remaining passata over the rolled tortillas. Sprinkle with plant-based shredded Cheddar cheese. • Bake the enchiladas until warmed through and cheese is slightly melted, 8-10 minutes.

• While the enchiladas are baking, roughly chop tomato and baby spinach leaves. • To the bowl with the charred corn, add tomato, baby spinach and a drizzle of red wine vinegar and olive oil. • Toss to coat. Season to taste.