Black Bean and Corn Veggie Enchiladas
with Sour Cream
Instructions
1 Prep vegetables
Preheat the oven to 200°C/180°C fan. Peel and slice the onion. Peel and mince the garlic. Slice the red bell peppers. Halve the zucchini lengthwise, then slice it. Rinse and drain the black beans.
2 Fry vegetables
Heat a non-stick pan over a medium-low heat with a drizzle of olive oil. Once hot, add the onion and bell pepper and cook for 5-6 min or until softened. Once softened, add the garlic and zucchini and fry for 2 min further.
3 Finish filling
Add the fajita seasoning and cook for 1 min. Add the drained beans, sweet corn kernels, tomato paste and measured water. Simmer for 4-5 min. Fold in half of the sour cream and season with salt and pepper.
4 Assemble
Divide the filling among the tortillas. Turn the sides of the tortillas in on the filling. Tightly roll the tortillas from the bottom upwards. Transfer them to an ovenproof dish, seam-side down.
5 Bake
Spoon the tomato salsa over the enchiladas. Sprinkle with the grated cheddar and mozzarella cheese. Bake in the oven for 15 min until browned and crispy on top.
6 Serve
Serve the enchiladas with a dollop of sour cream.
Tips for fussy eaters
Go easy on the spices!
Pro tip
This one reheats well! Have the leftovers for lunch the following day.
This one's packed with hidden vegetables!
Cooking Time: 30 min
Cals 866 · Prot 37.6 · Carbs 129.6 · Fat 23.7
Ingredients
Filling
To serve
This one's packed with hidden vegetables!
Cooking Time: 30 min
Cals 866 · Prot 37.6 · Carbs 129.6 · Fat 23.7
Instructions
1 Prep vegetables
Preheat the oven to 200°C/180°C fan. Peel and slice the onion. Peel and mince the garlic. Slice the red bell peppers. Halve the zucchini lengthwise, then slice it. Rinse and drain the black beans.
2 Fry vegetables
Heat a non-stick pan over a medium-low heat with a drizzle of olive oil. Once hot, add the onion and bell pepper and cook for 5-6 min or until softened. Once softened, add the garlic and zucchini and fry for 2 min further.
3 Finish filling
Add the fajita seasoning and cook for 1 min. Add the drained beans, sweet corn kernels, tomato paste and measured water. Simmer for 4-5 min. Fold in half of the sour cream and season with salt and pepper.
4 Assemble
Divide the filling among the tortillas. Turn the sides of the tortillas in on the filling. Tightly roll the tortillas from the bottom upwards. Transfer them to an ovenproof dish, seam-side down.
5 Bake
Spoon the tomato salsa over the enchiladas. Sprinkle with the grated cheddar and mozzarella cheese. Bake in the oven for 15 min until browned and crispy on top.
6 Serve
Serve the enchiladas with a dollop of sour cream.
Tips for fussy eaters
Go easy on the spices!
Pro tip
This one reheats well! Have the leftovers for lunch the following day.
Ingredients
Filling
To serve
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