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Smoked Cheddar, Veggie & Bean Enchiladas
Smoked Cheddar, Veggie & Bean Enchiladas

Smoked Cheddar, Veggie & Bean Enchiladas

with Salad & Sour Cream

Is there any meal more fun than enchiladas? Make a hearty kidney bean filling, spoon it into soft flour tortillas and then top with smoked Cheddar for melted cheesy deliciousness. Serve with a cucumber-studded salad for clean flavours and crunch and you can't go wrong!

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:
Veggie
Allergens:
Milk
•Gluten
•Soy
•Wheat

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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

brown onion

3 clove

garlic

1 tin

sweetcorn

1

carrot

1 tin

red kidney beans

1 box

diced tomatoes with garlic & onion

6

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

1

cucumber

½ head

cos lettuce

1 packet

Light Sour Cream

(Contains: Milk;)

1 sachet

All-American spice blend

1 packet

smoked Cheddar cheese

(Contains: Milk;)

Not included in your delivery

1

olive oil

¼ cup

water

20 g

butter

(Contains: Milk;)

1 tsp

brown sugar

½ tsp

honey

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3642 kJ
Fat36.3 g
of which saturates16.8 g
Carbohydrate91.6 g
of which sugars35 g
Protein31.9 g
Sodium1908 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan
•Small Pan
•Baking Dish

Cooking Steps

1
1

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

2
2

SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat.

Cook the carrot and 1/2 the onion, stirring, until softened, 5 minutes. Add the All-American spice blend, sweetcorn and 1/2 the garlic and cook until fragrant, 1 minute. Add the water, red kidney beans, butter and 1/2 the diced tomatoes with garlic & onion. Season with salt and pepper, then stir to combine. Simmer until the mixture is slightly thickened, 5 minutes.

3
3

In a small saucepan, heat a drizzle of olive oil over a medium-high heat. Cook the remaining onion, stirring, until softened, 2-3 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Stir in the remaining diced tomatoes and the brown sugar. Remove from the heat, then season to taste.

4
4

Preheat the grill to high. Grate the smoked Cheddar cheese. Lay the mini flour tortillas on a chopping board. Spoon some bean filling down the centre of a tortilla. Roll it up tightly and place, seam-side down, in a baking dish. Repeat with remaining tortillas and bean filling, ensuring the tortillas fit together snugly. Pour over the sauce, then sprinkle with the smoked Cheddar cheese. Grill the enchiladas until the cheese is melted and golden and the tortillas have warmed through, 8-10 minutes.

5
5

While the enchiladas are grilling, thinly slice the cucumber into half-moons. Finely shred cos lettuce (see ingredients). In a medium bowl, combine the honey and a drizzle of white wine vinegar and olive oil. Season, then add the cucumber and lettuce. Toss to coat.

6
6

Divide the smoked Cheddar, veggie and bean enchiladas between plates. Top with a dollop of light sour cream. Serve with the salad.

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