Vegetable and black eye bean enchiladas

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How to make Vegetable and black eye bean enchiladas

  • Yield : 8
  • Prep Time : 0:35
  • Cook Time : 0:40
  • Total Time : 1:15

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, chopped
  • 1 small red capsicum, chopped
  • 1 small green capsicum, chopped
  • 420g can corn kernels, drained
  • 400g can black eye beans, drained, rinsed
  • 2 teaspoons ground cumin
  • Pinch of chilli powder
  • 400g can chopped tomatoes
  • 1/4 cup chopped fresh coriander, plus extra sprigs to serve
  • 12 flour tortillas
  • 450g jar mild salsa
  • 2 cups grated reduced-fat tasty cheese
  • 1 avocado, diced
  • 1 small red chilli, seeded, finely chopped
  • 1/3 cup light sour cream

Method

  • Step 1 Heat oil in a large saucepan over medium heat. Add onion and red and green capsicum. Cook for 8 to 10 minutes or until softened. Add corn, beans, cumin and chilli powder. Stir to combine. Add tomatoes. Bring to a simmer. Simmer for 5 minutes or until mixture thickens. Remove from heat. Set aside for 5 minutes to cool. Stir in coriander. Season with salt and pepper.
  • Step 2 Preheat oven to 200C/180C fan-forced. Grease a 6cm-deep, 23cm x 45cm ovenproof dish.
  • Step 3 Place 1 tortilla on a board. Spoon 1/3 cup mixture along the centre of tortilla. Roll up to enclose filling. Place in prepared dish, seam-side down. Repeat with remaining tortillas and filling. Spoon any leftover filling around tortillas in dish.
  • Step 4 Pour salsa over tortillas and sprinkle evenly with cheese. Bake for 20 to 25 minutes or until heated through and cheese is melted and browned. Stand for 2 minutes.
  • Step 5 Toss avocado and chopped chilli together in a bowl. Serve enchiladas with sour cream, avocado mixture and coriander sprigs.

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