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Capsicum and corn enchiladas
Capsicum and corn enchiladas
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Satisfying Mexican-inspired comfort food with a healthy twist.
Ingredients:
  • 1 corn cob, husk and silk removed
  • 9.20 gm vegetable oil
  • 1 brown onion, halved, coarsely chopped
  • 2 medium ripe tomatoes, coarsely chopped
  • 20.00 ml sliced jalapeno chillies in brine, drained, coarsely chopped
  • 22.20 gm tomato paste
  • 8 corn enchilada tortillas
  • 160g fire-roasted peeled whole peppers (Always Fresh brand), thinly sliced
  • 80g (1 cup) coarsely grated vegetarian cheese (Mainland brand)
Instructions:
  • Preheat the oven to 180°C. Carefully slice the kernels off the corn cob using a small sharp knife.
  • In a non-stick frying pan over medium heat, sauté onions in oil until soft. Stir in tomatoes and corn, cooking until corn is tender. Add chili and tomato paste, heating through. Remove from heat and enjoy!
  • Lay tortillas flat on a clean surface. Spoon corn mixture evenly onto each tortilla and roll them up tightly to seal the filling inside. Arrange the rolled tortillas, seam-side down, in a 16 x 25cm ovenproof baking dish. Top with peppers and a sprinkling of cheese. Bake for 8-10 minutes until the cheese is melted and the tortillas are warmed through. Take out of the oven and serve.
  • Serve the capsicum and corn enchiladas on individual plates and enjoy right away.

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