Easy Veggie Enchiladas

I love Mexican! Saying no more!
Coles Magazine March 2017 - Pages 13

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1 tablespoon 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
1/2 cup (125ml) medium tomato salsa
2 ripe tomatoes, finely chopped
425g can black beans, rinsed, drained
3/4 cup (120g) frozen corn kernels
4 small flour tortillas
Olive oil spray
1/2 cup (60g) grated tasty cheddar
1/4 cup (60g) sour cream

1/4 cup coriander leaves


  1. Heat the vegetable oil in a 22cm (base measurement) deep flameproof frying pan over medium heat. Add the onion and garlic. Cook, stirring, for 3-4 mins or until onion softens. Add the capsicum and zucchini and cook, stirring, for 2 mins or until capsicum softens.
  2. Add the spice mix and cook, stirring, for 1 min or until fragrant. Stir in the tomato salsa, chopped tomato and 1 cup (250ml) water and bring to the boil. Add the beans and corn. Reduce heat to low and simmer, stirring occasionally, for 5-7 mins or until mixture thickens slightly.
  3. Preheat grill on high. Coarsely tear tortillas into pieces and arrange over bean mixture. Spray with olive oil and sprinkle with cheddar. Cook under grill for 2-3 mins or until tortillas are lightly browned and crisp. Top with dollops of sour cream. Sprinkle with coriander.

Vic Lic

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