Veggie enchiladas with corn salsa & sour cream
Appliance/Function:
Ingredients
- 1 Red onion
- 4 cloves Garlic
- 400 grams Corn
- 1 Capsicum red
- 100 grams Cheese grated
- 2 tsp Olive oil first
- 2 tbsps Mexican seasoning
- 420 grams Refried beans
- 1 Oil spray
- 400 grams Tomato passata
- 8 Tortillas
- 1 Tomato
- 1 Avocado
- 1 bunch Coriander
- 1 tsp Apple Cider Vinegar
- 125 grams Sour cream lite
Instructions
PREP INGREDIENTS
- Peel and finely dice the onion. Peel and mince the garlic. Drain the corn. Finely chop capsicum. Grate the cheese.
MAKE FILLING
- Preheat oven to 180ºC. Heat the oil in a large frypan over high heat. Add garlic and half the onion, and cook for 2 minutes. Add Mexican seasoning, capsicum and half the corn and cook a further 3-4 mins. Then add the refried beans and season with salt & pepper. Mix and cook for 2-3 mins, then remove from heat. (Add a splash of water if it looks too dry).
COOK ENCHILADAS
- Spray a baking dish with oil. Spread about a quarter of the tomato passata over the base of the dish to prevent the enchiladas from sticking. Then spoon the filling along the centre of each tortilla. Roll up then place in the baking dish, seam side down. Pour over the remaining passata and sprinkle with the cheese. Bake for 10 mins, uncovered.
MAKE SALSA
- While enchiladas are cooking, dice the tomato and avocado. Pick the leaves and finely chop the coriander. Toss the remaining onion and corn, tomato, avocado and half the coriander leaves together in a bowl with apple cider vinegar. Season with salt and pepper. Put sour cream in a small bowl.
TO SERVE
- Divide the veggie enchiladas between plates and sprinkle with the remaining coriander and a dollop of sour cream.
Nutrition
Calories: 662kcal | Carbohydrates: 85g | Protein: 23g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 36mg | Sodium: 1273mg | Potassium: 1260mg | Fiber: 16g | Sugar: 18g | Calcium: 388mg | Iron: 6mg