Cheezy White Bean, Beef & Capsicum Enchiladas

Name: Cheezy White Bean, Beef & Capsicum Enchiladas with Plant-Based 'Aioli' & Charred Corn Salsa
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 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; 20 g plant-based butter (for the sauce); ⅓ cup water; 6 mini flour tortillas; drizzle white wine vinegar; 1 packet plant-based shredded Cheddar cheese; 1 packet plant-based aioli; 1 packet beef mince

with Plant-Based 'Aioli' & Charred Corn Salsa

Get up to $200 off!

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

•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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

brown onion

2 clove

garlic

capsicum

1 bag

coriander

carrot

1 tin

sweetcorn

1 packet

cannellini beans

1 sachet

All-American spice blend

1 sachet

vegetable stock powder

mini flour tortillas

(Contains: Gluten, Soy, Wheat; 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

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

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.

• 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.

• 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.