Loaded Veg Enchiladas with Grilled Tasty Cheese
  • Prep time: 40 minutes
  • Calories: 750
You may have noticed that we love the flavours of Mexican food. One of the best mid-week meals is enchiladas - stuffed tortillas covered with sauce then baked. Their fillings can include almost anything, from beans and cheese to vegetables or meat. This one is veg, packed full of goodness with some beans for protein.
Ingredients
  • 1 400g Pack of Rich & Thick Diced Tomatoes with Mixed Herbs
  • 1 of Carrot
  • 1 of Red Capsicum
  • 2 of Garlic Clove
  • 1 100g Pack of Red Kidney Beans
  • 1 75g Pack of Baby Spinach
  • 1 Cup of Tasty Cheese (grated)
  • 4 of Flour Tortillas (8in)
  • 1 of Sweet Corn Cob
  • 1 Tsp of Cumin & Smoked Paprika
Recipe

Make Sauce:

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.

Prepare Ingredients:

Cut carrot (see tip) and capsicum into 12 - 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.

Cook Filling:

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 12 the cheese. Taste and season as needed.

Assemble Enchiladas:

Spread 12 the sauce in the bottom of an ovenproof dish. Divide filling into each tortilla and roll up. Place seam side down in pan. 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.

Bake Enchiladas:

Divide enchiladas between plates with. Add any remaining spinach and serve immediately. Enjoy!