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Vegetable enchilada stacks
Vegetable enchilada stacks
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Prep Time:
40 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
Create a flavorful veggie stack for a complete serving of vegetables in one simple dish.
Ingredients:
  • 105g (1/2 cup) dried red kidney beans
  • 1 (about 500g) orange sweet potato (kumara), peeled, cut into 1.5cm pieces
  • 2 red capsicums, halved, deseeded, cut into thick strips
  • 3 large zucchini, quartered lengthways, cut crossways into 1.5cm slices
  • Olive oil spray
  • 125.00 ml coarsely chopped fresh coriander
  • 1/2 tsp finely chopped fresh red chilli
  • 500ml (2 cups) roast tomato sauce (see notes)
  • 12 white corn tortillas
  • 100g reduced-fat cheddar, coarsely grated
Instructions:
  • In a large bowl, generously cover the kidney beans with cold water and let soak overnight.
  • Preheat the oven to 200°C. Evenly arrange the sweet potato, capsicum, and zucchini on 2 baking trays. Give them a light mist of olive oil spray. Roast in the hot oven, rotating occasionally, for 40 minutes until they are soft. Let them cool for 10 minutes before serving.
  • Drain the kidney beans and cook in a large saucepan with cold water until tender, about 30 minutes. Cool and set aside.
  • Lower the oven temperature to 180°C. Mix sweet potato mixture, kidney beans, coriander, chili, and 1 cup of tomato sauce in a large bowl.
  • Prepare 2 baking trays with non-stick baking paper. Layer 4 tortillas on the trays and evenly spread half of the sweet-potato mixture. Continue layering with the remaining tortillas and sweet-potato mixture, finishing with tortillas on top. Spread the remaining tomato sauce on the tortilla stacks and sprinkle with cheddar. Bake in the oven for 10 minutes to melt the cheese and heat the enchiladas.
  • Plate the enchiladas and enjoy straight away.

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