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American Veggie & Bean Enchiladas

American Veggie & Bean Enchiladas

with Cos Salad

Customer Favourite
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Enchiladas – what could be more fun? Make a tasty bean filling, roll it up in soft flour wraps and then top the whole thing off with melted cheesy goodness. With a fresh side salad, this vego meal is a winner.

Allergens:GlutenMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

brown onion

1 unit

carrot

1 sachet

All-American Spice Blend

(May be present Gluten)

2 clove

garlic

1 tin

red kidney beans

1 box

diced tomatoes with garlic & olive oil

1 sachet

tomato paste

4 unit

classic wraps

(ContainsGlutenMay be present Soy)

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 head

cos lettuce

1 unit

cucumber

1 packet

sour cream

(ContainsMilk)

Not included in your delivery

tsp

olive oil

¼ cup

warm water

1 tbs

white vinegar

1 tsp

honey

½ tsp

brown sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3390 kJ
Fat30.6 g
of which saturates12.9 g
Carbohydrate92.4 g
of which sugars34.4 g
Dietary Fibre0 g
Protein29.2 g
Cholesterol0 mg
Sodium2290 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Small Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Drain and rinse the red kidney beans.

2

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and 1/2 the onion and cook, stirring, until softened, 5 minutes. Add the All-American spice blend and 1/2 the garlic and cook until fragrant, 1 minute. Add the red kidney beans, tomato paste, warm water and 1/2 the diced tomatoes with garlic & olive oil. Season with salt and pepper and stir to combine. Simmer until the mixture has thickened slightly, 5 minutes.

3

While the bean mixture is simmering, heat a drizzle of olive oil in a small saucepan over a medium-high heat. Add the remaining onion and cook until softened, 2-3 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the brown sugar and remaining diced tomatoes with garlic & olive oil and stir to combine. Remove from the heat. Lay the classic wraps (see ingredients list) on a flat surface. Divide the bean mixture between the wraps (about 1/2 cup each). Roll the wraps up tightly and place, seam-side down, in a medium baking dish, ensuring they fit together snugly.

4

Preheat the grill to high. Pour the tomato mixture over the enchiladas. Sprinkle with the shredded Cheddar cheese. Grill the enchiladas until warmed through and the cheese is golden, 6-10 minutes.

5

While the enchiladas are grilling, thinly shred the cos lettuce. Thinly slice the cucumber into half-moons. In a medium bowl, combine the vinegar, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with a pinch of salt and pepper. Add the cos lettuce and cucumber and toss to coat.

TIP: Toss the salad just before serving to keep the leaves crisp!

6

Divide the American veggie and bean enchiladas between plates. Serve with the sour cream and cos salad.