Cheezy White Bean, Beef & Capsicum Enchiladas
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Cheezy White Bean, Beef & Capsicum Enchiladas

Cheezy White Bean, Beef & Capsicum Enchiladas

with Plant-Based 'Aioli' & Charred Corn Salsa

If you're looking for a fun beef meal, these enchiladas are it. From the tomatoey, mildly spiced butter beans, to the sweet and zingy charred corn salsa, every bite is a delight - and you'd never know that the cheese and aioli are plant-based.

Allergens:
Gluten
Soy

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

brown onion

2 clove

garlic

1

capsicum

1 bag

coriander

1

carrot

1 tin

sweetcorn

1 packet

cannellini beans

1 sachet

All-American spice blend

1 sachet

vegetable stock powder

6

mini flour tortillas

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

1 packet

plant-based shredded Cheddar cheese

1 packet

plant-based aioli

1 packet

beef mince

Not included in your delivery

olive oil

20 g

plant-based butter (for the sauce)

⅓ cup

water

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)4008 kJ
Fat48.4 g
of which saturates13 g
Carbohydrate80.3 g
of which sugars28.7 g
Protein44.5 g
Sodium2309 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan
Baking Dish

Instructions

1
1

• Finely chop brown onion and garlic. • Roughly chop capsicum and coriander (including the stems). • Grate carrot. • Drain sweetcorn. • Drain and rinse cannellini beans.

2
2

• 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.

3
3

• Return pan to high heat with a drizzle of olive oil. Cook onion, capsicum and carrot until softened, 5-6 minutes. • Add All-American spice blend and garlic and cook until fragrant, 1 minute. Add beef mince, beans, vegetable stock powder, plant-based butter, the water and half the passata. Cook, breaking up with a spoon, until slightly thickened, 4-5 minutes. Remove pan from heat. • Lightly crush beans with a potato masher or fork. Season with salt and pepper to taste.

4
4

• 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!

5
5

• 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.

6
6

• Divide white bean enchiladas between plates. • Top with charred corn salsa. • Serve with plant-based aioli. Enjoy!