HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAmerican Veggie & Bean Enchiladas
American Veggie & Bean Enchiladas

American Veggie & Bean Enchiladas

with Corn Salad

Read more

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 crisp side salad, this vego meal is a winner.

cucumber not available due to weather


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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


brown onion

3 clove






1 tin

red kidney beans


mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 bag

mixed salad leaves

1 packet

sour cream


1 sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

1 box

diced tomatoes with garlic & onion

1 packet

shredded Cheddar cheese




Not included in your delivery

olive oil

¼ cup


20 g



1 tsp

brown sugar

(May be present Milk, Soy, Gluten, Tree Nuts, Peanuts, Sesame)

½ tsp


1 tsp

vinegar (white wine or red wine)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3809 kJ
Fat43.6 g
of which saturates19.7 g
Carbohydrate87.8 g
of which sugars35.7 g
Protein30.1 g
Sodium1603 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Small Pan
Baking Dish
Instructionsarrow up iconarrow up icon
download icondownload icon

Finely chop the brown onion. Finely chop the garlic. Roughly chop the capsicum. Grate the carrot. Drain and rinse the red kidney beans.


SPICY! This is a mild spice blend, but if you’re sensitive to heat, feel free to add less.

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


In a small saucepan, heat a drizzle of olive oil 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 remaining diced tomatoes and the brown sugar and stir to combine. Remove from the heat. Season with salt and pepper.


Preheat the grill to high. Lay the mini flour tortillas on a flat surface. Divide the bean mixture between the mini flour tortillas (about 1/2 cup each). Roll the tortillas up tightly and place, seam-side down, in a baking dish, ensuring they fit together snugly. Pour the sauce over the rolled wraps. Sprinkle with the shredded Cheddar cheese. Grill the enchiladas until warmed through and the cheese is golden, 6-10 minutes.


While the enchiladas are baking, cut the kernels off the corn cob. Wash and dry the frying pan and return to a high heat. Add the corn kernels and cook until charred, 4-5 minutes. Transfer to a medium bowl and add the vinegar, honey and a drizzle of olive oil. Add the mixed salad leaves and toss to coat.


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