Go vegetarian one night this week with these vegetarian enchiladas. Stuffed with onion, tomato, capsicum, spices and kidney beans, topped with red sauce and melted cheese. So good...
30 Minutes. Enjoy a vegetarian Mexican fiesta.
6 x 8" Tortillas
1/2 cup tomato puree
2 tablespoons Mexican spice mix
1/2 cup tasty cheese
1 green capsicum
1 brown onion
1 Tinned kidney beans
Preheat oven & prepare veg
Preheat oven to 200ºC. Peel and thinly slice the onion. Deseed and thinly slice the capsicum. Rinse and drain the beans and set aside. Dice the tomato.
Heat a large non-stick fry pan on a medium to high heat with a drizzle of olive oil. Sauté the onion and capsicum for 3 - 4 minutes until soft. Add the tomatoes and spice mix. Season with salt and pepper. Sauté for 2 minutes. Stir through the beans and measured 1/4 cup tap water. Reduce heat and simmer for 2 - 3 minutes until the sauce thickens. Remove from heat.
Spoon mixture in a line down the centre of each tortilla. Roll and place each one on lined baking dish. Spoon tomato puree evenly over the tortillas. Sprinkle with cheese. Bake uncovered for 10 minutes or until golden.
Gently lift enchiladas onto plates and serve hot!
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