Name: Mexican enchiladas
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, sliced; 1 zucchini, chopped; 35 gram packet taco spice mix; 1 teaspoon chilli flakes; 2 x 400g cans crushed tomatoes; 400 gram can mixed beans, drained, rinsed; 130 gram can corn kernels, drained, rinsed; 8 regular tortillas; 3/4 cup grated tasty cheese; mixed salad, to serve

Mexican enchiladas

Both the kids and adults will love this tasty, quick Mexican meal.

Serves 4

Prep

25M

Cook

30M

Total

55M

Skip to Recipe

Ingredients

1 tablespoon olive oil

1 onion, sliced

1 zucchini, chopped

35 gram packet taco spice mix

1 teaspoon chilli flakes

2 x 400g cans crushed tomatoes

400 gram can mixed beans, drained, rinsed

130 gram can corn kernels, drained, rinsed

8 regular tortillas

3/4 cup grated tasty cheese

mixed salad, to serve

Method

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

2.Heat oil in a medium saucepan on high. Sauté onion 2-3 minutes, until tender. Add zucchini, taco spice mix and chilli. Cook, stirring, 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 mixed salad.

If liked and your budget permits, add 250g chicken or beef mince to the filling – brown it in step 2 with the onions then continue as directed.
Note

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Ingredients

Method

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