Cheezy White Bean & Capsicum 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
brown onion
2 clove
garlic
1
capsicum
1 bag
coriander
1
carrot
1 tin
sweetcorn
1 packet
cannellini beans
1 sachet
All-American spice blend
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 shredded Cheddar cheese
1 packet
plant-based aioli
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
⅓ cup
water
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Finely chop brown onion and garlic. • Roughly chop capsicum and coriander (including the stems). • Grate carrot. • Drain sweetcorn. • Drain and rinse cannellini beans.
• Preheat grill to high. • 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 half 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.
• Drizzle a baking dish with olive oil. • Lay mini flourtortillas on a chopping board. Spoon filling down the centre. Roll tortilla up tightly and place, seam-side down, in the dish. • Repeat with remaining tortillas and mixture, ensuring they fit together snuggly in the baking dish. Top with the remaining passata. Sprinkle with plant-based grated cheese. • Grill until tortillas are just golden and warmed through, 6-8 minutes.
TIP: Grills cook fast, so keep an eye on the enchiladas!
• While the enchiladas are grilling, to the bowl with the charred corn, add coriander. Drizzle with the white wine vinegar and olive oil. Toss to combine. Season to taste.
• Divide cheezy white bean and capsicum enchiladas between plates. • Top with charred corn salsa. • Serve with plant-based aioli. Enjoy!