Recipe by Andrea-Oz
Basic recipe I put together that can be spiced up, ingredients listed under extra ommitted or added to. While the mix itself makes a certain qty, anything not cooked can be frozen for later enchiladas and I've had some success with freezing the cooked product. Corn tortillas are g-f, but watch the sausage if using it - they usually aren't.
- 1 (8 ounce) can98% fat-free refried beans
- 1 (8 ounce) can kidney beans (drained)
- 1 (8 ounce) canmexican beans (lightly drained)
- 1 cup red capsicum, diced
- 1⁄2 cup shredded low-fat cheese
- 12 tortillas (packet)
- 1⁄2 cup tomato sauce (taco or enchilada etc)
- 1 small diced onion (sauted)
- 1⁄2 cup corn kernel
- 2 vegetarian sausages, diced (Sanitarium are good)
Directions See How It's Made
- Heat oven to 180°C.
- Put enchilladas in microwave for 1 minute to seperate (as per instructions on packet).
- In a large bowl, mix together refried beans, kidney beans, mexican beans, diced capsicum. And anything else you are adding.
- Foil a baking tray and lay out the enchilladas on it.
- Spoon enough of the mixture in to make a roll 1 inch in diameter.
- Roll enchillada around and put seam down on tray.
- Lay all enchilladas together on tray and pour over sauce and top with grated cheese.
- Bake 10 minutes or until cheese is melted.
- I've specifed a serve as 2, which does me, but 3 may be needed for larger appetities.