VEGETABLE & KIDNEY BEAN ENCHILADAS

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. 

Serves 2

Ingredients

6 x 8" Tortillas
1/2 cup tomato puree
2 tablespoons Mexican spice mix
1/2 cup tasty cheese
2 tomatoes
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.

Cook veg
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.

Make enchiladas
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.

To serve
Gently lift enchiladas onto plates and serve hot! 

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

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April 01, 2017 by Timothy Ryder
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