Serve these easy veggie enchiladas with a dollop of sour cream and fresh coriander.
- 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.
- 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.
- 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.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set