Cheesy Mexican Bean Enchiladas
with Charred Corn Salsa
Bursting with spicy beans and melty Cheddar cheese, these enchiladas are failproof and a heap of fun. Topped with a juicy corn salsa, and of course, sour cream, meet your new go-to Mexican meal.
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
1
brown onion
1 cob
corn
½
lemon
1
capsicum
1 tin
black beans
1 packet
enchilada sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 bag
coriander
1
tomato
1 packet
Light Sour Cream
(Contains Milk;)
1 sachet
Mexican Fiesta spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
Nutritional Values
Utensils
Instructions
Finely chop the brown onion. Slice the kernels off the corn cob. Thinly slice the capsicum. Slice the lemon into wedges. Drain and rinse the black beans.
Place a medium frying pan over a medium-high heat. Add the corn kernels and cook, tossing occasionally, until golden and lightly charred, 5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid or foil if the kernels start "popping" out!
SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Return the pan to a medium-high heat with a drizzle of olive oil. Cook the onion and capsicum, stirring until softened, 3-4 minutes. Add the Mexican Fiesta spice blend and cook, stirring until fragrant, 1-2 minutes. Add the black beans, 1/2 the charred corn and 1/2 the enchilada sauce. Stir to combine, then remove the pan from the heat.
Preheat the grill to medium-high. Working with one at a time, place a mini flourtortilla on a flat surface and top with a generous spoonful of the filling. Roll the tortilla to enclose and place, seam-side down, in a medium baking dish. Once all the tortillas are in the dish, top with the remaining enchilada sauce and the shredded Cheddar cheese. Grill until the cheese is golden, 5-8 minutes.
While the enchiladas are grilling, roughly chop the coriander. Finely chop the tomato. Add the tomato and coriander to the charred corn. Drizzle with olive oil and add a squeeze of lemon juice. Season with salt and pepper and toss to coat.
TIP: Add as much or as little lemon juice as you like, depending on your taste.
Divide the cheesy Mexican bean enchiladas between plates. Top with a dollop of light sour cream and the charred corn salsa. Serve with any remaining lemon wedges.