HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican White Bean Enchiladas
Mexican White Bean Enchiladas

Mexican White Bean Enchiladas

with Sour Cream & Side Salad

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We often reach for the kidney beans when it comes to Mexican cuisine, but white beans add an amazing, creamy richness. Just thing the thing for a gooey, cheesy enchilada, off set with a fresh cucumber salad of course!

Allergens:MilkGlutenTree Nuts

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 difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

2 tin

cannellini beans

1 unit

brown onion

2 unit


1 bunch


1 block

Cheddar cheese


1 unit


1 sachet

mild Mexican spice blend


1 sachet

tomato paste

8 unit

flour tortillas

(ContainsGlutenMay be present Soy)

1 sachet

enchilada sauce

1 bag

mixed salad leaves

1 packet

slivered almonds

(ContainsTree NutsMay be present Soy, Milk, Peanuts, Sesame)

1 tub

sour cream


¼ sachet

chilli flakes

Not included in your delivery

olive oil

¼ tsp


½ cup

warm water

2 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2920 kJ
Fat27.9 g
of which saturates12.4 g
Carbohydrate75.1 g
of which sugars15.4 g
Dietary Fibre0 g
Protein26.6 g
Cholesterol0 mg
Sodium1330 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Large Pan
9x13" Baking Dish
Large Bowl
Instructionsarrow up iconarrow up icon
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Drain and rinse the cannellini beans. Finely slice the brown onion. Finely chop the carrot (unpeeled). TIP: Keep the skin on the carrot to retain the nutrients! Pick and finely chop the parsley leaves. Grate the Cheddar cheese. Dice the cucumber into 1 cm cubes.


Heat a drizzle of olive oil in a large frying pan over a medium high heat. Add the brown onion and carrot and cook for 4-5 minutes, or until softened. Add the mild Mexican spice blend and parsley and cook for 1 minute, or until fragrant. Stir in the cannellini beans, tomato paste, salt (use suggested amount) and warm water (check ingredients list for the amount) and cook for 1 minute, or until the liquid reduces and the sauce thickens.


Preheat the grill to medium-high. Lay the flour tortillas on a flat surface and spoon 1/2 cup of the bean mixture into the centre. Roll the tortilla tightly and place seam side down in a medium baking dish. Repeat with the remaining tortillas and bean mixture, ensuring the tortillas fit snug into the baking dish. TIP: When rolling the enchiladas, fold in the ends first then fold in the sides. This will mean less mess when serving!


Pour the enchilada sauce over the tortillas and sprinkle with the grated Cheddar cheese. Place the dish under the grill for 8-10 minutes, or until the cheese is golden and the tortillas are warmed through.


While the enchiladas are cooking, combine the balsamic vinegar and a 1 tbs of olive oil in a large bowl. Add the mixed salad leaves, slivered almonds and cucumber and toss to coat. Season to taste with a pinch of salt and pepper. TIP: Dress the salad just before serving to avoid soggy leaves.


Divide the enchiladas and the salad between plates. Spoon over a dollop of sour cream and add a pinch of chilli flakes (if using) to the top of the adult portions. TIP: Some like it hot but if you don't, just hold back on the chilli.