Classic Vegetarian Enchiladas

Classic 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:
  • Preheat oven to 180 degrees.
  • 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.
  • 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.
  • Spoon the veggie / bean mixture evenly into corn tacos and roll up. Place each roll side by side in dish.
  • Top with remaining enchilada sauce. Sprinkle over cheese.
  • Bake in over for 20 minutes until cheese is golden.
  • Serve with side salad.