Roll up flavourful enchilada sauce with beans and your choice of chicken, beef, pork or vegan mince in tortillas, baked until hot and melty, and sprinkled with fresh toppings.
The next best thing to taking a trip around the world is dishing up some amazingly authentic cuisine from your favourite destinations around the world. Mexican flavours of tomato, cumin and spicy jalepenos adds a lovely flavour to your favourite mince whether pork, chicken or vegan.
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Ingredients
Method
Preheat oven to 180°C. Grease a 25cm x 30cm ovenproof dish or roasting pan.
To make enchilada sauce, blend or process ingredients until smooth; transfer to a medium saucepan. Bring to a simmer over medium heat; simmer for 20 minutes or until thickened slightly.
Meanwhile, spray corn with oil. Heat a large frying pan over medium heat; cook corn, turning, for 10 minutes or until golden. Remove from pan. When cool enough to handle, cut kernels
from cobs.
Heat 2 tablespoons of the olive oil in same pan. Add your choice of protein; cook, stirring to break up lumps, for 6 minutes or until browned.
Place black beans, chosen protein, ½ cup of the enchilada sauce and half each of the corn kernels, coriander and fetta in
a bowl; stir to combine.
Spread 1 cup of the enchilada sauce over base of dish. Divide bean filling mixture evenly among tortillas; roll to enclose filling. Place tortillas in dish, seam-side down, on enchilada sauce; brush tops with remaining olive oil. Spoon remaining enchilada sauce over tortillas, leaving 2cm at each end of enchiladas uncovered. Top with remaining fetta.
Bake enchiladas for 30 minutes or until golden and heated through. Top with remaining corn kernels and remaining coriander leaves; serve.
Use kidney beans instead of black beans, if preferred.
Note
