Sweet corn and bean enchiladas

Sweet corn and bean enchiladas

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This easy vegetarian meal is a favourite of many Taste.com.au members.

The ingredient of Sweet corn and bean enchiladas

  1. 12 enchilada tortillas
  2. 1 tablespoon olive oil
  3. 1 small red onion, chopped
  4. 1 red capsicum, diced
  5. 1 zucchini, grated
  6. 1 teaspoon chilli powder
  7. 1 large tomato, diced
  8. 310g can corn kernels, drained
  9. 400g can red kidney beans, rinsed, drained
  10. 200g jar taco sauce
  11. 3/4 cup grated Devondale Tasty Cheese Block (500g)

The instruction how to make Sweet corn and bean enchiladas

  1. Preheat oven to 180u00b0C. Wrap tortillas in foil. Warm in oven for 10 minutes.
  2. Meanwhile, heat oil in a frying pan over medium heat. Add onion, capsicum and zucchini. Cook for 3 minutes. Add chilli powder and cook, stirring, for a further 2 minutes. Add tomato and cook, stirring, for 2 to 3 minutes or until soft. Add corn, beans and salt and pepper. Remove from heat and stir to combine.
  3. Grease a large baking dish. Place 1/4 cup filling on 1 warm tortilla (keep remainder wrapped in foil as you work). Roll up. Place, seam side down, in baking dish. Repeat with remaining tortillas and filling.
  4. Spoon taco sauce over tortillas. Sprinkle with cheese. Bake for 10 to 15 minutes or until cheese melts. Serve immediately.

Nutritions of Sweet corn and bean enchiladas

fatContent: 399.369 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 44 grams carbohydrates
fibreContent: 8 grams sugar
proteinContent:
cholesterolContent: 16 grams protein
sodiumContent:

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