For a vegetarian Mexican-inspired feast, try these vegetable and black eye bean enchiladas.
- Heat oil in a large saucepan over medium heat. Add onion and red and green capsicum. Cook for 8 to 10 minutes or until softened. Add corn, beans, cumin and chilli powder. Stir to combine. Add tomatoes. Bring to a simmer. Simmer for 5 minutes or until mixture thickens. Remove from heat. Set aside for 5 minutes to cool. Stir in coriander. Season with salt and pepper.
- Preheat oven to 200C/180C fan-forced. Grease a 6cm-deep, 23cm x 45cm ovenproof dish.
- Place 1 tortilla on a board. Spoon 1/3 cup mixture along the centre of tortilla. Roll up to enclose filling. Place in prepared dish, seam-side down. Repeat with remaining tortillas and filling. Spoon any leftover filling around tortillas in dish.
- Pour salsa over tortillas and sprinkle evenly with cheese. Bake for 20 to 25 minutes or until heated through and cheese is melted and browned. Stand for 2 minutes.
- Toss avocado and chopped chilli together in a bowl. Serve enchiladas with sour cream, avocado mixture and coriander sprigs.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set