Vegetarian Enchiladas

This is easy to make and DELICIOUS! The perfect weeknight dinner. 

Serves 4

Ingredients:

• 1 red onion diced

• 1 small red capsicum diced (seeds removed)

• 1 small zucchini diced

• 200g of corn 

• 400g tin of black beans 

• 1 x Old El Paso enchilada kit

• 1 tablespoon of olive oil

• 1 cup of cheese

Method:

1. Preheat oven to 180 degrees. 

2. Add oil to large frying pan. Add onion, capsicum and zucchini. Saute on medium heat until soft. Add corn, beans and a 3rd of the enchilada sauce. Stir then simmer for 2-5 minutes.

3. Cook enchiladas in an oven proof baking dish. First add a thin layer of sauce to the bottom of the dish and spread out evenly. This stops them from sticking. 

4. Spoon the veggie / bean mixture evenly into corn tacos and roll up. Place each roll side by side in dish. 

5. Top with remaining enchilada sauce. Sprinkle over cheese. 

6. Bake in over for 20 minutes until cheese is golden. 

7. Serve with side salad. 

Veggies ready to be cooked in the pan.

Such a tasty comfort meal.