Mexican Bean Enchiladas
with Fresh Mixed Leaves
Enchiladas – what could be more fun? Take one part tasty beans, one part melted cheesy goodness and top with a drizzle of fresh lemon juice. Be sure to let everyone chip in to get this authentic helping hands favourite on the table!
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
1
zucchini
1
carrot
½ sachet
Mild Mexican Spice Blend
(Contains Gluten;)
1 clove
garlic
1 tin
red kidney beans
1 tin
diced tomatoes
2 sachet
tomato paste
1 packet
flour tortillas
(Contains Gluten; May be present: Soy. )
1 block
Cheddar cheese
(Contains Milk;)
½
lemon
1 bag
mixed salad leaves
Not included in your delivery
1 tbs
olive oil
½ cup
hot water
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced and lightly grease a large baking dish. To prepare the ingredients, finely slice the brown onion. Grate the zucchini and squeeze out any excess moisture. Peel and crush the garlic, and drain and rinse the red kidney beans. Grate the Cheddar cheese, slice the lemon into wedges, and wash the mixed salad leaves.
Heat the olive oil in a large frying pan over a medium-high heat. Add the brown onion, zucchini and carrot 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, half of the diced tomatoes, tomato paste and the 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 pull apart the flour tortillas and place on a flat surface. Place 1⁄4 cup of the bean mixture down the centre of each tortilla and roll up to close. Place them seam side down in the prepared baking dish. Repeat with the remaining wraps and bean mixture. Top the wraps with the remaining diced tomato and sprinkle with the grated Cheddar cheese. Place in the oven for 10-15 minutes or until the cheese has melted and is golden.
To serve, divide the bean enchiladas between plates. Serve with the lemon wedges and mixed salad leaves, drizzled with some olive oil and a sprinkle of salt and pepper.