Mexican Plant-Based Mince Enchiladas
with Corn Salsa & Sour Cream
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.
Ingredients
g
Beef Mince
1 packet
Diced Tomatoes with Garlic & Onion
1
Garlic
1
Spring Onion
1 packet
Light Sour Cream
(Contains: Milk;)
1 tin
Sweetcorn
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
1 packet
Cheddar Cheese
(Contains: Milk;)
1 sachet
Mexican Fiesta Spice Blend
1
Carrot
Cooking Steps
• Finely chop garlic. • Grate carrot. • Drain sweetcorn.
Custom Recipe: If you've swapped to plant-based mince, cook it in the same way as above.
• SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Add the butter and Mexican Fiesta spice blend and cook until fragrant, 1 minute. • Add diced tomatoes with garlic & onion, the sugar and the salt and bring to the boil. Reduce heat to medium, then simmer until thickened, 5 minutes.
TIP: Add a splash of water to loosen the filling, if needed.
• Preheat the grill to medium-high. Drizzle a baking dish with olive oil. • Lay a mini flour tortilla on a chopping board. Spoon some beef filling down the centre of a tortilla, then roll it up tightly and place, seam side-down, in the baking dish. • Repeat with remaining filling and tortillas, ensuring they fit together snugly. Sprinkle with shredded Cheddar cheese. • Grill enchiladas until cheese is melted and golden and tortillas are warmed through, 8-10 minutes.
• Meanwhile, thinly slice spring onion. • Add spring onion and a drizzle of vinegar and olive oil to the bowl with the charred corn. • Toss to combine. Season to taste.
• Divide Mexican beef enchiladas between plates. • Top with corn salsa and light sour cream to serve. Enjoy!
