Cheezy Plant-Based Beef Enchiladas
with Charred Corn & Spinach Salsa
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.
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.
Ingredients
1 packet
Plant-Based Pulled Beef
2 clove
garlic
1
carrot
1 tin
sweetcorn
1 box
passata
6
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
1
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
Utensils
Instructions
• 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.
• Divide cheezy plant-based beef enchiladas between plates. • Top with charred corn and spinach salsa to serve. Enjoy!
