Simply Dinner - Cheesy Vege Enchiladas
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This recipe uses the Cheesy Vege Enchiladas Simply Dinner meal kit available in store and online from PAK'nSAVE. Browse all recipes here. |
Ingredients
Method
- 1 kumara or 1/2 small pumpkin
- 2 carrots
- can black beans
- can corn kernels
- 1 pkt tortillas
- 120g grated cheese
- 500g Annabel’s Go To Smokey Mexican Sauce
Each meal kit include all the main ingredients, including a unique sauce and an easy-to-follow recipe for a quick, easy, and convenient weeknight dinner solution.
- Preheat oven to 180°C conventional, 160°C fanbake.
- Peel carrots and kumara (or pumpkin). Grate carrot and put aside to use in the filling. Chop kumara (or pumpkin) into 2cm pieces. Place in a pot, add 1 tsp salt, cover with water and bring to a boil. Cover and simmer 15 minutes or until tender. Drain very well and roughly mash.
- Drain the corn and drain and rinse the beans. Add to the kumara (or pumpkin) along with the grated carrot. Mix to combine and season to taste.
- Divide the filling between tortillas (about ¾ cup each), forming a band down the middle of each. Sprinkle a little cheese (about 1 tablespoon) over the filling on each tortilla.
- Roll up firmly and place joined side down in a shallow oven-proof dish that fits them snugly. Mix Annabel’s sauce with 1/3 cup water and pour over the top, spreading out evenly. Top with
rest of cheese and bake until golden (about 25 minutes).
To serve:
- Slice rolls in half in the dish and serve 3 halves per person. Enjoy!
Optional:
- If desired serve with a side salad. Garnish cooked enchiladas with a dollop of sour cream and sprinkle with chopped spring onion or coriander if using.