Vegetarian Enchiladas With Corn on the Cob

Preheat oven to 180C. To a pot over a medium heat add passata, vege stock concentrate, half the taco seasoning and 1/2 cup of water. Mix together and simmer for 5 minutes, until the sauce reduces in volume.

Tip! If the sauce becomes too thick or too salty, add some water.

Peel and finely dice onion. Finely dice celery. Finely dice capsicum, discarding seeds. Pick coriander leaves, discarding stems, and chop. Drain and rinse cannellini beans. Remove husks from corn cobs and cut in half (or thirds). Wrap corn in aluminium foil and bake in the oven for 15-20 minutes (preferably at the same time as the enchiladas are baking).

To a frying pan over a high heat, add a drizzle of olive oil. Add onions, capsicum and celery. Cook for 5 minutes. Push veggies to one side of pan and add beans. Mash beans with a fork or potato masher. Combine mashed beans and veggies with remaining taco seasoning, 3/4 of coriander. Cook for 5 minutes. Season with a squeeze of lime and salt and pepper.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

Place filling in the centre of tortilla. Fold the left and right sides of the tortilla in over the filling. Then fold the bottom flap up and over the filling while keeping the sides tucked in. Repeat with the remaining tortillas and filling. Place enchiladas in baking dish and pour the sauce over the top. Sprinkle with cheese and bake for 10-15 minutes.

Tip! Place enchiladas seam down in the baking dish.

Remove enchiladas and corn from the oven. Divide between serving plates and top enchiladas with remaining coriander and serve with a dollop of sour cream and lime wedges.

Tip! If you like, add some butter to melt over the corn cobs before serving.

Preheat oven to 180C. To a pot over a medium heat add passata, vege stock concentrate, half the taco seasoning and 1/2 cup of water. Mix together and simmer for 5 minutes, until the sauce reduces in volume.

Tip! If the sauce becomes too thick or too salty, add some water.

Peel and finely dice onion. Finely dice celery. Finely dice capsicum, discarding seeds. Pick coriander leaves, discarding stems, and chop. Drain and rinse cannellini beans. Remove husks from corn cobs and cut in half (or thirds). Wrap corn in aluminium foil and bake in the oven for 15-20 minutes (preferably at the same time as the enchiladas are baking).

To a frying pan over a high heat, add a drizzle of olive oil. Add onions, capsicum and celery. Cook for 5 minutes. Push veggies to one side of pan and add beans. Mash beans with a fork or potato masher. Combine mashed beans and veggies with remaining taco seasoning, 3/4 of coriander. Cook for 5 minutes. Season with a squeeze of lime and salt and pepper.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

Place filling in the centre of tortilla. Fold the left and right sides of the tortilla in over the filling. Then fold the bottom flap up and over the filling while keeping the sides tucked in. Repeat with the remaining tortillas and filling. Place enchiladas in baking dish and pour the sauce over the top. Sprinkle with cheese and bake for 10-15 minutes.

Tip! Place enchiladas seam down in the baking dish.

Remove enchiladas and corn from the oven. Divide between serving plates and top enchiladas with remaining coriander and serve with a dollop of sour cream and lime wedges.

Tip! If you like, add some butter to melt over the corn cobs before serving.