vegetarian baked enchilada

vegetarian baked enchilada

vegetarian baked enchilada

This vegetarian baked enchilada is an absolute winner.

  • 40 mins
  • 6
  • Easy

INGREDIENTS

  • 500ml tomato passata
  • 3 spring onions, sliced + extra
  • 410g tin red kidney beans, drained
  • 500ml frozen corn kernels, defrosted
  • handful coriander, chopped
  • 6 tortillas
  • 375ml mozzarella, grated
  • 375ml Cheddar, grated
  • 1 avocado, chopped
  • squeeze lemon juice, to taste

 

METHOD

  1. Preheat oven to 220°C. Combine passata, onions, beans, corn and coriander. Season.
  2. Place 1 tortilla in a greased 25cm springform cake tin. Top with 180ml of the bean mixture and 60ml of each cheese. Repeat layers, ending with a layer of tortilla and cheese only. Bake for about 30 minutes or until golden.
  3. Combine the avo and lemon juice. Season and serve with the bake and extra onion sprinkled over.

FEATURE: MARGIE ELS-BURGER ASSISTED BY ALFRED NQAYI PHOTOS: DYLAN SWART

Magazine issue date: Apr, 2018


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