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'Vegiladas' with rice and corn salad
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Prep Time:
25 minutes
25 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
55 minutes
55 minutes
Savor this flavorful and affordable vegetarian enchilada creation!
Ingredients:
- 300g packet Vegie Delights vegie mince
- 400g can red kidney beans, drained, rinsed
- 375g jar enchilada sauce
- 12 flour tortillas
- 250.00 ml grated tasty cheese
- 100.00 gm white rice
- 310g can corn kernels, drained
- 3 green onions, thinly sliced
- 82.50 ml fresh coriander leaves, chopped
- 21.00 gm lime juice
Instructions:
- Preheat the oven to 180°C/160°C fan-forced. Lightly grease a 5cm-deep, 25cm x 35cm (base) baking dish. In a bowl, crumble vegie mince and mix with beans. Set aside 1/2 cup of enchilada sauce, then add the rest to the mince mixture. Mix well to combine all ingredients.
- Preheat a frying pan over medium heat. Place 1 tortilla in the pan and cook for 10 seconds on each side or until softened. Transfer the tortilla to a flat surface and top with ¼ cup of the mince mixture. Roll up the tortilla to enclose the filling and place it seam side down in a prepared dish. Repeat with the rest of the tortillas and mince mixture.
- Spread the flavorful sauce over the tortillas, then generously sprinkle with cheese. Bake for 20-25 minutes until the cheese is perfectly melted.
- While the rice cooks, prepare the salad by boiling rice in a saucepan for 10 minutes until tender, then drain it. Combine the rice in a bowl with corn, onion, coriander, and lime juice. Season with salt and pepper, toss well, and serve with enchiladas.