Capsicum & Corn Enchiladas
Capsicum & Corn Enchiladas
1 tblsp vegetable oil
1 brown onion, chopped
420g can corn kernals, drained
3 tomatoes chopped
420g can kidney beans, drained and rinsed
1 tblsp jalapeno (in brine) drained and chopped
1 tblsp tomato paste
8 enchilada tortillas (I used sundried tomato & basil tortillas)
160g jar sliced fire roasted peppers (capsicum)
1 C grated cheese (or vegan cheese)
Pre-heat oven to 180 degrees.
Heat oil in a frying pan and add onion, cook stirring for 3-4 mins or until soft. Add corn, tomatoes and beans and cook for a further 3 mins. Add jalapeno & tomato paste and cook for a further minute. Remove from heat.
Place tortillas on a clean surface and split mixture amongst them. Roll them up and place in an oven proof dish seam side down. Top with roasted peppers and sprinkle with cheese. Bake in the oven for 10-12 minutes until the cheese has melted.
Serve immediately and enjoy :)
Serves 4
1 tblsp vegetable oil
1 brown onion, chopped
420g can corn kernals, drained
3 tomatoes chopped
420g can kidney beans, drained and rinsed
1 tblsp jalapeno (in brine) drained and chopped
1 tblsp tomato paste
8 enchilada tortillas (I used sundried tomato & basil tortillas)
160g jar sliced fire roasted peppers (capsicum)
1 C grated cheese (or vegan cheese)
Pre-heat oven to 180 degrees.
Heat oil in a frying pan and add onion, cook stirring for 3-4 mins or until soft. Add corn, tomatoes and beans and cook for a further 3 mins. Add jalapeno & tomato paste and cook for a further minute. Remove from heat.
Place tortillas on a clean surface and split mixture amongst them. Roll them up and place in an oven proof dish seam side down. Top with roasted peppers and sprinkle with cheese. Bake in the oven for 10-12 minutes until the cheese has melted.
Serve immediately and enjoy :)
Serves 4
