Mexican Bean Enchiladas

Name: Mexican Bean Enchiladas with Fresh Mixed Leaves
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 tbs olive oil; 1 brown onion; 1 zucchini; 1 carrot; ½ sachet Mild Mexican Spice Blend; 1 clove garlic; 1 tin red kidney beans; 1 tin diced tomatoes; 2 sachet tomato paste; ½ cup hot water; 1 packet flour tortillas; 1 block Cheddar cheese; ½ lemon; 1 bag mixed salad leaves

with Fresh Mixed Leaves

Get up to $200 off!

Enchiladas – what could be more fun? Take one part tasty beans, one part melted cheesy goodness and top with a drizzle of fresh lemon juice. Be sure to let everyone chip in to get this authentic helping hands favourite on the table!

Allergens:

Gluten

•Milk

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 5 people

brown onion

zucchini

carrot

½ sachet

Mild Mexican Spice Blend

1 clove

garlic

1 tin

red kidney beans

1 tin

diced tomatoes

2 sachet

tomato paste

1 packet

flour tortillas

1 block

Cheddar cheese

lemon

1 bag

mixed salad leaves

Not included in your delivery

1 tbs

olive oil

½ cup

hot water

Nutritional Values

per serving

Calories2370 kcal

Fat21.2 g

of which saturates6.7 g

Carbohydrate66.1 g

of which sugars11.9 g

Protein20.7 g

Sodium766 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Grater

•Knife

•Strainer

•Pan

•Baking Dish

Cooking Steps

Preheat the oven to 200°C/180°C fan-forced and lightly grease a large baking dish. To prepare the ingredients, finely slice the brown onion. Grate the zucchini and squeeze out any excess moisture. Peel and crush the garlic, and drain and rinse the red kidney beans. Grate the Cheddar cheese, slice the lemon into wedges, and wash the mixed salad leaves.

Heat the olive oil in a large frying pan over a medium-high heat. Add the brown onion, zucchini and carrot and cook, stirring, for 5 minutes or until the onion is soft. Add the Mexican spice mix and garlic and cook, stirring, for 30 seconds. Add the red kidney beans, half of the diced tomatoes, tomato paste and the hot water and stir to combine. Season to taste with salt and pepper. Simmer the mixture for 8-10 minutes or until the sauce has thickened.

Gently pull apart the flour tortillas and place on a flat surface. Place 1⁄4 cup of the bean mixture down the centre of each tortilla and roll up to close. Place them seam side down in the prepared baking dish. Repeat with the remaining wraps and bean mixture. Top the wraps with the remaining diced tomato and sprinkle with the grated Cheddar cheese. Place in the oven for 10-15 minutes or until the cheese has melted and is golden.

To serve, divide the bean enchiladas between plates. Serve with the lemon wedges and mixed salad leaves, drizzled with some olive oil and a sprinkle of salt and pepper.