Loaded Veg Enchiladas with Grilled Tasty Cheese

Preheat oven to 205°C. Add diced tomatoes to a pot over medium high heat and bring to a simmer. Cook until tomatoes have thickened slightly, about 10 minutes. Taste and add salt and pepper as needed. Remove from heat and set aside.

Cut carrot (see tip) and capsicum into ¹⁄₂ - 1 cm dice. Peel and mince garlic. Remove and discard husk and silks from corn. Holding the corn cob upright on the cutting board, cut downwards to remove corn kernels. Drain and rinse the beans.

Tip! Alternatively, you can grate the carrot. Chop ends off corn to create a safer base for cutting kernels off.

Heat olive oil in a medium pan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add carrot, capsicum, corn and cumin & smoked paprika. Cook until slightly tender, about 10 minutes. Add a handful of spinach and cook until wilted, about 2 minutes. Remove pan from heat and stir in beans and ¹⁄₂ the cheese. Taste and season as needed.

Spread ¹⁄₂ the sauce in the bottom of an ovenproof dish. Divide filling into each tortilla and roll up. Place seam side down in dish. Pour over remaining sauce, then sprinkle over remaining cheese. Add to oven and bake enchiladas until sauce is bubbling and cheese is melted, about 15 minutes. Remove pan from oven and allow to cool for 5 minutes.

Tip! Use 2 ovenproof dishes if necessary.

Divide enchiladas between plates. Add any remaining spinach to the plate and serve immediately. Enjoy!

Preheat oven to 205°C. Add diced tomatoes to a pot over medium high heat and bring to a simmer. Cook until tomatoes have thickened slightly, about 10 minutes. Taste and add salt and pepper as needed. Remove from heat and set aside.

Cut carrot (see tip) and capsicum into ¹⁄₂ - 1 cm dice. Peel and mince garlic. Remove and discard husk and silks from corn. Holding the corn cob upright on the cutting board, cut downwards to remove corn kernels. Drain and rinse the beans.

Tip! Alternatively, you can grate the carrot. Chop ends off corn to create a safer base for cutting kernels off.

Heat olive oil in a medium pan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add carrot, capsicum, corn and cumin & smoked paprika. Cook until slightly tender, about 10 minutes. Add a handful of spinach and cook until wilted, about 2 minutes. Remove pan from heat and stir in beans and ¹⁄₂ the cheese. Taste and season as needed.

Spread ¹⁄₂ the sauce in the bottom of an ovenproof dish. Divide filling into each tortilla and roll up. Place seam side down in dish. Pour over remaining sauce, then sprinkle over remaining cheese. Add to oven and bake enchiladas until sauce is bubbling and cheese is melted, about 15 minutes. Remove pan from oven and allow to cool for 5 minutes.

Tip! Use 2 ovenproof dishes if necessary.

Divide enchiladas between plates. Add any remaining spinach to the plate and serve immediately. Enjoy!