Firecracker Plant-Based Chick’n Enchiladas
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Firecracker Plant-Based Chick’n Enchiladas

Firecracker Plant-Based Chick’n Enchiladas

with Tomato & Coriander Salsa

Celebrate World Vegetarian Month and find your balance with out Meat-Free Marvels. Enchiladas – what could be more fun? Take one part tender chick'n and one part tomato and coriander salsa. Of course, we don’t want things to get too hot around here, so serve with a generous dollop of PB aioli.

Tags:
Plant Based
Quick
Spicy
Allergens:
Gluten
Soy
Wheat

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

2 clove

garlic

1 packet

plant-based chicken strips

(Contains Gluten, Soy, Wheat;)

1 packet

tomato paste

6

mini flour tortillas

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

1

tomato

1 bag

coriander

1 packet

plant-based aioli

½ packet

red kidney beans

1 sachet

Mexican Fiesta spice blend

Not included in your delivery

olive oil

½ cup

water

1 drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)3182 kJ
Fat33.9 g
of which saturates4.3 g
Carbohydrate65.1 g
of which sugars17.7 g
Protein44.3 g
Sodium2296 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Dish

Instructions

1
1

• Preheat grill to high. • Grate carrot. Drain and rinse red kidney beans (see ingredients). Finely chop garlic. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook plant-based chicken strips, tossing, until browned, 2-3 minutes.

2
2

• To pan, add carrot and cook, stirring, until starting to soften, 2-3 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Stir in garlic, tomato paste and Mexican fiesta spice blend and cook until fragrant, 1 minute. • Add beans and the water, stirring, until slightly thickened, 1-2 minutes. Season to taste.

3
3

• Drizzle a baking dish with olive oil. • Lay mini flourtortillas on a chopping board. Spoon filling down the centre. Roll tortilla up tightly and place, seam-side down, in the baking dish. • Repeat with remaining tortillas and mixture, ensuring they fit together snugly in the baking dish. Drizzle over olive oil. • Grill until tortillas are just golden and warmed through, 6-8 minutes.

4
4

• Meanwhile, finely chop tomato. Roughly chop coriander. • In a small bowl, combine tomato, coriander, a drizzle of the vinegar and olive oil. Season to taste. • Divide firecracker plant-based chick'n enchiladas between plates. • Top with tomato and coriander salsa. Serve with plant-based aioli. Enjoy!