Sweet corn and bean enchiladas

Cooking Vegetarian Sweet corn and bean enchiladas

This easy vegetarian meal is a favourite of many wowfood.guru members.

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 180°C. Wrap tortillas in foil. Warm in oven for 10 minutes.
  2. Meanwhile, heat oil in a frying pan over medium heat. Add onion, capsicum and zucchini. Cook for 3 minutes. Add chilli powder and cook, stirring, for a further 2 minutes. Add tomato and cook, stirring, for 2 to 3 minutes or until soft. Add corn, beans and salt and pepper. Remove from heat and stir to combine.
  3. Grease a large baking dish. Place 1/4 cup filling on 1 warm tortilla (keep remainder wrapped in foil as you work). Roll up. Place, seam side down, in baking dish. Repeat with remaining tortillas and filling.
  4. Spoon taco sauce over tortillas. Sprinkle with cheese. Bake for 10 to 15 minutes or until cheese melts. Serve immediately.

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12 enchilada tortillas
1 tbsp 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
3/4 cup grated tasty cheese

Adv

Autors
Preparation time
25
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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