Cheesy vege enchiladas
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This recipe uses the Cheesy Vege Enchiladas Simply Dinner meal kit from New World. Find out more |
Ingredients
Method
Ingredients
- 1 Simply Dinner Cheesy Vege Enchiladas kit (the kit includes 1 kumara or 1/2 small pumpkin, 2 carrots, can black beans, can corn kernels, 1 pkt tortillas, 120g grated cheese, 500g Annabel’s Go To Smokey Mexican Sauce)
- Salt and Pepper
- Water
Optional extras:
- Side salad
- Sour cream
- Fresh coriander
- spring onion
Method
If using optional ingredients, please read cooking method fully before starting to cook.
- Preheat oven to 180°C conventional, 160°C fanbake.
- Peel carrots and kumara (or pumpkin). Grate carrot and put aside to use in the filling. Chop kumara (or pumpkin) into 2cm pieces. Place in a pot, add 1 tsp salt, cover with water and bring to a boil. Cover and simmer 15 minutes or until tender. Drain very well and roughly mash.
- Drain the corn and drain and rinse the beans. Add to the kumara (or pumpkin) along with the grated carrot. Mix to combine and season to taste.
- Divide the filling between tortillas (about ¾ cup each), forming a band down the middle of each. Sprinkle a little cheese (about 1 tablespoon) over the filling on each tortilla.
- Roll up firmly and place joined side down in a shallow oven-proof dish that fits them snugly. Mix Annabel’s sauce with 1/3 cup water and pour over the top, spreading out evenly. Top with rest of cheese and bake until golden (about 25 minutes).
To Serve: Slice rolls in half in the dish and serve 3 halves per person. Enjoy!
Optional: If desired serve with a side salad. Garnish cooked enchiladas with a dollop of sour cream and sprinkle with chopped spring onion or coriander if using.