Keen Bean Enchiladas
Enchiladas - what could be more fun? Take one part smoky tender beans, one part melted cheesy goodness and top with fresh, green coriander. Of course, we don’t want things to get too hot around here, so serve with a generous dollop of sour cream. Let the whole family chip in for this authentic favourite.
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 punnet
cherry tomatoes
1
lime
1 bunch
coriander
1
red onion
1
zucchini
2 tsp
Mild Mexican Spice Blend
(Contains Gluten;)
1 tin
red kidney beans
½ cup
enchilada sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
4
flour tortillas
(Contains Gluten; May be present: Soy. )
½ block
Cheddar cheese
(Contains Milk;)
½ cup
sour cream
(Contains Milk;)
Not included in your delivery
2 tsp
olive oil
1 cup
water
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Lightly grease a baking dish.
To prepare the ingredients, dice the cherry tomatoes and the zucchini (into 1 cm pieces). Finely slice the red onion and grate the Cheddar cheese. Pick the coriander leaves and juice the lime. Lastly, drain and rinse the red kidney beans.
Combine the cherry tomatoes, lime juice and the coriander in a small bowl. Season well with salt. Set aside.
Heat the olive oil in a medium 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 cook, stirring, for 30 seconds. Add the red kidney beans, half of the enchilada sauce and the water and stir to combine. Bring to a boil and then reduce the heat to a medium-low heat and simmer for 10 minutes or until the sauce has thickened.
Place one tortilla on a flat surface. Top with ¼ cup of the bean mixture. Roll up to close. Place, seam side down, in the prepared baking dish. Repeat with the remaining tortillas and bean mixture. Top the tortillas with the remaining enchilada sauce and sprinkle with the cheddar cheese. Place in the oven for 20 minutes or until the cheese has melted and is golden.
To serve, divide the enchiladas between plates and top with the fresh salsa and sour cream.