#WFD – Vegetable Enchiladas

POLOKWANE – Take a delicious trip to Mexico for dinner this evening with these tasty Enchiladas.

Enchiladas are corn tortillas rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including various meats, cheese, beans, potatoes, vegetables or combinations.

What’s for Dinner says this vegetable enchilada recipe is the perfect Mexican, vegetarian treat.

Ingredients

• 30ml stork margarine
• 2 cloves garlic, crushed
• 10ml Robertsons Cumin
• 60ml plain flour
• 60ml tomato puree
• 400g tin tomatoes, chopped
• 1 x KNORR Vegetable Stock Pot
• 300g cheddar cheese, grated and divided
• 100ml sour cream
• 400g tin black beans, rinsed and drained (or kidney beans)
• 300g baby spinach leaves
• 410g tin cream style sweetcorn
• 6 spring onions, finely sliced
• 200g long grained rice according to packet directions, cooked
• 8 corn tortillas

Method

• Preheat oven to 200°C.
• Heat the Stork Margarine in a large saucepan. Add the garlic, cumin, flour and tomato puree. Cook for 2 minutes on medium heat, stirring continuously. Add the tomatoes and Knorr Vegetable Stock Pot, stirring well. Bring to the boil and reduce to a simmer. Cook for 6-8 minutes, until slightly thickened and set aside.
• In a large bowl combine half of the cheese, sour cream, black beans (or kidney beans), spinach, corn, rice and spring onions.
• Lay tortillas flat and spoon on equal portions of the rice mixture. Roll up tightly and arrange seam side down on a lightly greased baking dish.
• Pour the tomato sauce over the top and sprinkle with remaining cheese. Bake for 10-12 minutes, until golden brown and bubbly.

raeesak@nmgroup.co.za