recipes
Enchiladas
Enchiladas are soft tortillas wrapped around meat, bean or cheese fillings, then oven baked.
serves 4
10 min
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ingredients
| 2 teaspoons oil 1 onion, finely chopped 1 clove garlic, crushed 1 red capsicum, finely chopped 1/2 teaspoon ground cumin 400g can Edgell Large Red Kidney Beans, undrained 1/4 cup Leggo's Tomato Paste 125g can Edgell Corn Kernels, drained 2 tablespoons chopped parsley 1 cup shredded 50% reduced fat Cheddar cheese 8 small corn tortillas |
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instructions
step 1
Heat oil in a frying pan; add onion, garlic and red capsicum cook for 5 minutes stirring continuously. Stir in cumin, undrained Edgell Large Red Kidney Beans and Leggo's Tomato Paste, simmer uncovered for 5 minutes, stirring occasionally.
step 2
Remove from heat and stir in drained Edgell Corn Kernels and parsley. Heat tortillas following packet directions. Place some bean mixture over one third of each tortilla, sprinkle with a tablespoon of reduced fat cheese and roll up. Place in baking dish.
step 3
Cover with foil and place in a preheated oven at 180°C for 10 minutes. Remove foil and cook a further 5 minutes. Serve enchiladas sprinkled with remaining cheese and serve with a side salad.
recipe tip
For those who like it hot add a few drops of Tabasco sauce to the bean mixture.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1480kJ (353Cal) | 641kJ (153Cal) |
| Protein | 19.5g | 8.5g |
| Fat - Total | 9.1g | 3.9g |
| - Saturated | 3.4g | 1.5g |
| Carbohydrate | 43.4g | 18.8g |
| - Sugars | 7.7g | 3.3g |
| Dietary Fibre | 9.2g | 4.0g |
| Sodium | 598mg | 259mg |
| Potassium | 391mg | 169mg |
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Enchiladas
Enchiladas
Enchiladas are soft tortillas wrapped around meat, bean or cheese fillings, then oven baked.
ingredients
2 teaspoons oil
1 onion, finely chopped
1 clove garlic, crushed
1 red capsicum, finely chopped
1/2 teaspoon ground cumin
400g can Edgell Large Red Kidney Beans, undrained
1/4 cup Leggo's Tomato Paste
125g can Edgell Corn Kernels, drained
2 tablespoons chopped parsley
1 cup shredded 50% reduced fat Cheddar cheese
8 small corn tortillas
instructions
step 1
Heat oil in a frying pan; add onion, garlic and red capsicum cook for 5 minutes stirring continuously. Stir in cumin, undrained Edgell Large Red Kidney Beans and Leggo's Tomato Paste, simmer uncovered for 5 minutes, stirring occasionally.
step 2
Remove from heat and stir in drained Edgell Corn Kernels and parsley. Heat tortillas following packet directions. Place some bean mixture over one third of each tortilla, sprinkle with a tablespoon of reduced fat cheese and roll up. Place in baking dish.
step 3
Cover with foil and place in a preheated oven at 180°C for 10 minutes. Remove foil and cook a further 5 minutes. Serve enchiladas sprinkled with remaining cheese and serve with a side salad.
serves 4 10 min recipe tip
For those who like it hot add a few drops of Tabasco sauce to the bean mixture.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au