Capsicum and corn enchiladas

Hearty comfort meets healthy eating in this delicious Mexican inspired recipe.

Recipe «Capsicum and corn enchiladas» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 corn cob, husk and silk removed, 2 tsp vegetable oil, 1 brown onion, halved, coarsely chopped, 2 medium ripe tomatoes, coarsely chopped, 1 tbsp sliced jalapeno chillies in brine, drained, coarsely chopped , 1 tbsp tomato paste, 8 corn enchilada tortillas, 160g fire-roasted peeled whole peppers , thinly sliced , 80g coarsely grated vegetarian cheese.

Ingredients:

• 1 corn cob, husk and silk removed 
• 2 tsp vegetable oil 
• 1 brown onion, halved, coarsely chopped 
• 2 medium ripe tomatoes, coarsely chopped 
• 1 tbsp sliced jalapeno chillies in brine, drained, coarsely chopped 
• 1 tbsp tomato paste 
• 8 corn enchilada tortillas 
• 160g fire-roasted peeled whole peppers , thinly sliced 
• 80g coarsely grated vegetarian cheese 

Instructions

1. Preheat oven to 180°C. Use a small sharp knife to cut down the length of the corn cob close to the core to remove kernels.
2. Heat oil in a non-stick frying pan over medium heat. Add onion and cook, stirring, for 3-4 minutes or until soft. Add the tomato and corn and cook, stirring, for 3-4 minutes or until corn is tender. Add chillies and tomato paste and cook, stirring, for 1-2 minutes or until heated through. Remove from heat.
3. Place tortillas on a clean surface. Divide corn mixture among tortillas and roll up firmly to enclose filling. Place tortillas, seam-side down, in the base of a 16 x 25cm (base measurement) ovenproof baking dish. Top with peppers and sprinkle with cheese. Bake in oven for 8-10 minutes or until cheese melts and tortillas are heated through. Remove from oven.
4. Divide the capsicum & corn enchiladas among serving plates and serve immediately.