Sunday, August 29, 2010

Sweet Corn and Bean Enchiladas

Serves 4


12 enchilada tortillas
1 tablespoon olive oil
1 small red onion, chopped
1 red capsicum, diced
1 zucchini, grated
1 teaspoon chilli powder
½ teaspoon paprika powder
1 large tomato, diced
310g can corn kernels, drained
400g can red kidney beans, rinsed, drained
200g jar taco sauce
¾ cup grated tasty cheese
Sour cream, to serve
Guacamole, to serve


Preheat oven to 180°C. Wrap tortillas in foil. Warm in oven for 10 minutes.

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. 

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. 

Spoon taco sauce over tortillas. 

Sprinkle with cheese. Bake for 10 to 15 minutes or until cheese melts. Serve immediately with sour cream and guacamole.

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