Vegiladas' With Rice and Corn Salad
Ready In: 50 mins
Serves: 4
Ingredients
- 100 g veggie crumbles (see note in intro)
- 400 g red kidney beans (drained rinsed)
- 375 g vegetarian enchilada sauce
- 12 flour tortillas
- 1 cup cheddar cheese (grated tasty cheese specified)
Rice and corn Salad
- 1⁄2 cup long-grain white rice
- 310 g corn kernels (drained)
- 2 green onions (thinly sliced)
- 1⁄2 cup coriander (fresh leaves choppe)
- 1 tablespoon lime juice
Directions
- Preheat oven to 180C (160C fan forced).
- Lightly grease a 5cm deep, 25cm x 35cm (base measurement) baking dish.
- Break vegie mince into a bowl and add beans,, reserving 1/2 cup enchilada sauce, add the remaining sauce to mince mix and stir to combine.
- Heat a frying pan over medium heat and add 1 tortilla and cook for 10 seconds each side or until softened and transfer to a flat surface.
- Top with 1/4 cup mince mix and roll up to enslose filling and place seam side down in prepared dish and repeat with remaining tortillas and mince mixture.
- Spread reserved sauce over centre of tortillas and sprinkle with cheese and bake for 20 to 25 minutes or until cheese has melted.
- Meanwhile, make salad.
- Cook rice in a saucepan of boiling water for 10 minutes or until tender and then drain.
- Place rice, corn, onion, coriander and lime juice in a bowl and season with salt and pepper and toss to combine.
- Serve enchiladas with rice salad.
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