Vegetable Enchiladas

 1 tbsp Vegetable Oil
 1 Brown Onion
 2 Garlic Cloves
 1 Red Capsicum
 1 Zucchini
 40 g Burrito Spice Mix
 ½ cup Tomato Salsa
 2 Ripe Tomatoes
 425 g Black Beans (canned)
 ¾ Corn Kernels (canned)
 1 Bag of Nachos
 ½ cup Tasty Cheddar
 ¼ cup Sour Cream
 ¼ cup Coriander Leaves
1

Finely chop the onion, crush the garlic, finely chop the capsicum, finely chop the zucchini and tomato, rinse and drain the black beans and corn.

2

Heat the vegetable oil in a 22cm deep flameproof frying pan over medium heat. Add the onion and garlic. Cook, stirring, for 3-4 min or until onion softens. Add the capsicum and zucchini and cook, stirring, For 2 mins or until capsicum softens.

3

Add the spice mix and cook, stirring, for 1 min or until fragrant. Stir in the tomato salsa, chopped tomato and 1 cup of water and bring to a boil. Add the beans and corn. Reduce heat to low and simmer, stirring occasionally, for 5-7 minutes or until mixture thickens slightly.

4

Preheat grill on high. Cook under grill for 2-3 minutes or until nachos are lightly browned and crisp. Top with dollops of sour cream and sprinkle with coriander.

Ingredients

 1 tbsp Vegetable Oil
 1 Brown Onion
 2 Garlic Cloves
 1 Red Capsicum
 1 Zucchini
 40 g Burrito Spice Mix
 ½ cup Tomato Salsa
 2 Ripe Tomatoes
 425 g Black Beans (canned)
 ¾ Corn Kernels (canned)
 1 Bag of Nachos
 ½ cup Tasty Cheddar
 ¼ cup Sour Cream
 ¼ cup Coriander Leaves

Directions

1

Finely chop the onion, crush the garlic, finely chop the capsicum, finely chop the zucchini and tomato, rinse and drain the black beans and corn.

2

Heat the vegetable oil in a 22cm deep flameproof frying pan over medium heat. Add the onion and garlic. Cook, stirring, for 3-4 min or until onion softens. Add the capsicum and zucchini and cook, stirring, For 2 mins or until capsicum softens.

3

Add the spice mix and cook, stirring, for 1 min or until fragrant. Stir in the tomato salsa, chopped tomato and 1 cup of water and bring to a boil. Add the beans and corn. Reduce heat to low and simmer, stirring occasionally, for 5-7 minutes or until mixture thickens slightly.

4

Preheat grill on high. Cook under grill for 2-3 minutes or until nachos are lightly browned and crisp. Top with dollops of sour cream and sprinkle with coriander.

Vegetable Enchiladas