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Mexican enchiladas

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 1 zucchini, chopped
  • 35g packet taco spice mix
  • 1 teaspoon chilli flakes
  • 2 x 400g cans crushed tomatoes
  • 400g can mixed beans, drained, rinsed
  • 130g can corn kernels, drained, rinsed
  • 8 regular tortillas
  • ¾ cup grated tasty cheese
  • mixed salad, to serve

Mexican enchiladas

  • Serving size: Serves 4
  • Cooking time: Less than 60 minutes
Method

Preheat oven to moderate, 180°C. Lightly grease a large, shallow baking dish.

Heat oil in a medium saucepan on high. Saute onion 2-3 minutes, until tender. Add zucchini, taco spice mix and chilli. Cook, stirring, a further 1-2 minutes.

Stir tomatoes, beans and corn through. Bring to boil. Reduce heat to low. Simmer 3-4 minutes, until thickened slightly.

Spoon 1/3 cup tomato mixture down centre of each tortilla. Roll up to enclose. Arrange in single layer in dish. Spoon remaining mixture over tortillas. Sprinkle with cheese.

Bake 15-20 minutes, until cheese melts and filling is hot. Serve with mixed salad.

Cook's tip

- If liked and your budget permits, add 250g chicken or beef mince to the filling – brown it in step 2 with the onions then continue as directed.

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