Cheezy Butter Bean Enchiladas
with Plant-Based Aioli & Charred Corn Salsa
If you're looking for a fun meat-free meal, these enchiladas are it. From the tomatoey, mildly spiced butter beans, to the sweet and zingy charred corn salsa, every bite is a delight - and you'd never know that the cheese and aioli are plant-based.
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
1
onion
2 clove
garlic
1
capsicum
1 bag
herbs
1
carrot
1 tin
sweetcorn
1 tin
butter beans
1 sachet
vegetable stock powder
1 box
passata
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
plant-based aioli
1 sachet
All-American spice blend
1 packet
plant-based shredded Cheddar cheese
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
⅓ cup
water
1 drizzle
red wine vinegar
Nutritional Values
Utensils
Cooking Steps
Finely chop onion and garlic. Roughly chop capsicum and herbs (including the stems). Grate the carrot. Drain the sweetcorn. Drain and rinse butter beans.
Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside.
TIP: Cover the pan with a lid if the kernels are "popping" out.
Return pan to high heat with a drizzle of olive oil. Cook onion, capsicum and carrot until softened, 5-6 minutes. Add All-American spice blend and garlic and cook until fragrant, 1 minute. Add beans, vegetable stock powder, the plant-based butter, the water and 1/2 the passata. Cook until slightly thickened, 1 minute. Remove pan from heat. Lightly crush beans with a potato masher or fork. Season with salt and pepper to taste.
Preheat grill to high. Drizzle a baking dish with olive oil. Lay mini flour tortillas on a chopping board. Spoon some bean mixture down the centre of a tortilla, then roll it up tightly and place, seam-side down, in the baking dish. Repeat with remaining tortillas and bean mixture, ensuring tortillas fit together snugly. Pour over remaining passata. Sprinkle with plant-based shredded Cheddar cheese. Grill enchiladas until warmed through and cheese is slightly melted and golden, 6-10 minutes.
TIP: Grills cook fast, so keep an eye on the enchiladas!
While the enchiladas are grilling, add herbs to the bowl with the charred corn. Drizzle with red wine vinegar and olive oil. Toss to combine. Season to taste.
Divide cheezy butter bean enchiladas between plates. Top with plant-based aioli and charred corn salsa to serve.