Monday, June 15, 2009

'Tooting' Enchiladas

Nice alternative to the usual Enchiladas....Vegetarian!!

Watch out for those hungry kids who will ransack your larder later at night... Not a very satisfying meal for growing up teens!!! All vegetables and no meat and not to mention beans.....Oh no!!! the BEANS.... you know what they say about beans...

'Beans...beans...
the more you eat.....the more you toot
the more you toot....the better you'll feel!!!'


Corn and Bean Enchiladas


  • 1 canned red kidney beans
  • 1 canned corn kernels
  • 1 red capsicum - cut into sticks
  • 1 zuchini - shredded
  • 1 carrots - cut into 2cm sticks
  • 1 large tomatoes - diced
  • 8 -10 tortilla - according the size of the baking dish
  • 1/2 cup tasty cheese
  • 1 brown onion - chopped
  • 2 garlic - crushed
  • 1 jar of taco sauce
Use about 1 tablespoon of olive oil, and saute the onion and garlic until soft. Add carrots capsicum, red kidney, corn and tomatoes. Cook for about 2 minutes then add the grated zuchini. Season with salt and pepper. Add 3 tablespoon of taco sauce in the vegetable mix. remove from heat.
Heat up the tortilla as per packet instruction. Spoon about 1/4 cup of vegetable mix onto the tortilla. Roll and place in baking dish, seam downwards. Spread the taco sauce, and sprinkle with tasty chees. Bake for about 15 miutes at 180C or until the cheese melted and turn slightly brown.

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