Cheesy Bean Enchiladas
with Mixed Salad Leaves
This quick and easy number is guaranteed to put smiles on everyone’s dials for dinner. With tasty packages of Mexican spiced beans covered in rich tomatoes and gooey melted cheese; what’s not to like? Served with fresh greens and lemon juice, it’s no wonder this traditional Mexican dish continues to be so popular.
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
½
red onion
1
zucchini
2 tsp
Mild Mexican Spice Blend
(Contains Gluten;)
1 clove
garlic
1 tin
red kidney beans
1 tin
diced tomatoes
1 tbs
tomato paste
4
flour tortillas
(Contains Gluten; May be present: Soy. )
1 block
Cheddar cheese
(Contains Milk;)
1 bag
mixed salad leaves
½
lemon
Not included in your delivery
2 tsp
olive oil
¼ cup
hot water
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely slice the red onion and cut the lemon into wedges. Grate the Cheddar cheese and zucchini (remove any excess moisture). Peel and crush the garlic. Drain and rinse the red kidney beans, and wash the mixed salad leaves.
Heat the olive oil in a large frying pan over a medium-high heat. Add the red onion and zucchini and cook, stirring, for 5 minutes or until the onion is soft. Add the Mexican spice mix and garlic and cook, stirring, for 30 seconds. Add the red kidney beans and half of the diced tomatoes, tomato paste and hot water and stir to combine. Season to taste with salt and pepper. Simmer the mixture for 8-10 minutes or until the sauce has thickened.
Gently separate the flour tortillas and place on a flat surface. Place 1⁄3 cup of the bean mixture down the centre of one of the tortillas and roll up to close. Place, seam side down, in a greased baking dish. Repeat with the remaining tortillas and bean mixture. Top the tortillas with the remaining diced tomatoes and sprinkle with the Cheddar cheese. Cook in the oven for 10-15 minutes or until the cheese is melted and golden.
To serve, divide the enchiladas between plates. Serve with the mixed salad leaves, drizzled with some olive oil and a sprinkle of salt and pepper. Serve with the lemon wedges.