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Easy veggie enchiladas
Easy veggie enchiladas
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious veggie enchiladas topped with sour cream and fresh coriander.
Ingredients:
  • 18.40 gm vegetable oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 red capsicum, seeded, finely chopped
  • 1 zucchini, finely chopped
  • 40g pkt burrito spice mix
  • 125ml salsa
  • 2 ripe tomatoes, finely chopped
  • 425g can black beans, rinsed, drained
  • 120g corn cob
  • 4 small flour tortillas
  • Olive oil spray
  • 60g tasty cheese
  • 60g sour cream
  • 62.50 ml coriander leaves
Instructions:
  • In a 22cm (base measurement) deep flameproof frying pan over medium heat, heat the vegetable oil. Sauté the onion and garlic for 3-4 mins until the onion softens. Then add the capsicum and zucchini and cook for 2 mins until the capsicum softens.
  • Add the spice mix and cook, stirring, until fragrant, around 1 minute. Mix in the tomato salsa, chopped tomato, and 1 cup (250ml) water, bring to a boil, then stir in the beans and corn. Simmer on low heat, stirring occasionally, until slightly thickened, 5-7 minutes.
  • Start by preheating the grill on high. Tear the tortillas into pieces and place them over the bean mixture. Drizzle with olive oil and sprinkle with cheddar cheese. Grill for 2-3 minutes until the tortillas are golden and crispy. Finish by adding dollops of sour cream and a sprinkle of fresh coriander.

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