Name: Vegetable and bean enchiladas
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 red capsicum, seeded, diced; 1 onion, sliced; 1 zucchini, chopped; 35 gram packet taco spice mix; 1 teaspoon chilli flakes; 2 x 400g cans diced tomatoes; 400 gram canned mixed beans, rinsed, drained; 130 gram corn kernels, drained; 10 flour tortillas; 3/4 cup grated tasty cheese; mixed salad leaves, to serve

Vegetable and bean enchiladas

Put a vegetarian twist on this classic Mexican dish for a flavour-packed weeknight dinner the whole family will love. The best part? This delicious recipe can be on the table in under an hour.

Serves 4

Prep

25M

Cook

30M

Total

55M

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Ingredients

1 tablespoon olive oil

1 red capsicum, seeded, diced

1 onion, sliced

1 zucchini, chopped

35 gram packet taco spice mix

1 teaspoon chilli flakes

2 x 400g cans diced tomatoes

400 gram canned mixed beans, rinsed, drained

130 gram corn kernels, drained

10 flour tortillas

3/4 cup grated tasty cheese

mixed salad leaves, to serve

Method

1.Preheat oven to moderate, 180°C. Lightly grease a large shallow baking dish.

2.In a medium saucepan heat oil on high. Saute capsicum and onion 2-3 minutes, until tender. Add zucchini, taco spice mix and chilli and cook, stirring, for a further 1-2 minutes.

3.Stir tomatoes, beans and corn through. Bring to boil. Reduce heat to low. Simmer 3-4 minutes, until thickened slightly.

4.Spoon 1/3 cup tomato mixture down centre of each tortilla. Roll up to enclose. Arrange in single layer in dish. Spoon remaining mixture over tortillas. Sprinkle with cheese.

5.Bake 15-20 minutes until cheese melts and filling is hot. Serve with salad.

If liked and budget permits, add 250 grams chicken or beef mince to the filling – brown in step 2 with the onions. You can also try making your own taco seasoning mix by combining 2 tablespoons chili powder, 1 tablespoon salt, 2 teaspoons paprika, 2 teaspoons chilli flakes, 1½ teaspoons dried oregano, 1 teaspoon ground cumin, ½ teaspoon dried marjoram, ¼ teaspoon pepper. Store in an airtight container for up to 3 months – 2 tablespoon equals a 35 gram packet of mix.
Note

Woman's Weekly Food

Ingredients

Method

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