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Sweet corn and bean enchiladas
Sweet corn and bean enchiladas
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
A beloved vegetarian meal enjoyed by Taste.com.au members.
Ingredients:
  • 12 enchilada tortillas
  • 18.20 gm olive oil
  • 1 small red onion, chopped
  • 1 red capsicum, diced
  • 1 zucchini, grated
  • 1 tsp chilli powder
  • 1 large tomato, diced
  • 310g can corn kernels, drained
  • 400g can red kidney beans, rinsed, drained
  • 200g jar taco sauce
  • 187.50 ml grated tasty cheese
Instructions:
  • Preheat the oven to 180°C. Wrap the tortillas in foil and heat in the oven for 10 minutes until warm.
  • Heat oil in a frying pan over medium heat. Sauté onion, capsicum, and zucchini for 3 minutes. Stir in chilli powder and cook for 2 more minutes. Add tomato and cook until soft, about 2-3 minutes. Mix in corn, beans, salt, and pepper. Remove from heat and stir well.
  • Prepare the large baking dish by greasing it. Spoon 1/4 cup of the filling onto a warm tortilla, keeping the rest wrapped in foil. Roll up the tortilla and place it seam side down in the baking dish. Repeat this process with the remaining tortillas and filling.
  • Drizzle taco sauce onto tortillas, then generously sprinkle with cheese. Bake for 10-15 minutes until the cheese is gooey and bubbling. Serve piping hot.

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