Vegiladas (with Rice and Corn Salad)
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INGREDIENTS
| 400 |
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g can refried beans
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| 400 |
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g can red kidney beans, drained, rinsed
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| 375 |
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g jar enchilada sauce
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| 12 |
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flour tortillas
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| 1 |
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cup grated vegan cheese
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tabasco sauce, to serve
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[Rice and Corn Salad]
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| 1/2 |
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cup White Long Grain Rice
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| 310 |
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g can corn kernels, drained
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| 3 |
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green onions, thinly sliced
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| 1/3 |
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cup fresh coriander leaves, chopped
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| 1 |
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tablespoon lime juice |
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lime wedges, to serve |
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INSTRUCTIONS
| 1. |
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Preheat oven to 180°C/160°C fan-forced. Lightly grease a 5cm-deep, 25cm x 35cm (base) baking dish. Break vegie mince into a bowl. Add beans. Reserve 1/2 cup enchilada sauce. Add remaining sauce to mince mixture. Stir to combine.
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| 2. |
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Heat a frying pan over medium heat. Add 1 tortilla. Cook for 10 seconds each side or until softened. Transfer to a flat surface. Top with ¼ cup mince mixture. Roll up to enclose filling. Place, seam side down, in prepared dish. Repeat with remaining tortillas and mince mixture.
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| 3. |
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Spread reserved sauce over centre of tortillas. Sprinkle with cheese. Bake for 20 to 25 minutes or until cheese has melted.
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| 4. |
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Meanwhile, make salad Cook rice in a saucepan of boiling water for 10 minutes or until tender. Drain. Place rice, corn, onion, coriander and lime juice in a bowl. Season with salt and pepper. Toss to combine. Serve enchiladas with rice salad and lime wedges. |
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