'Vegiladas' with rice and corn salad
Ingredients • 300g packet Sanitarium Vegie Delights vegie mince • 400g can red kidney beans, drain…
Ingredients
• 300g packet Sanitarium Vegie Delights vegie mince
• 400g can red kidney beans, drained, rinsed
• 375g jar enchilada sauce
• 12 flour tortillas
• 1 cup grated tasty cheese
• Rice and corn salad
• 1/2 cup SunRice White Long Grain Rice
• 310g can corn kernels, drained
• 3 green onions, thinly sliced
• 1/3 cup fresh coriander leaves, chopped
• 1 tablespoon lime juice
Method
Step 1
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.
Step 2
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.
Step 3
Spread reserved sauce over centre of tortillas. Sprinkle with cheese. Bake for 20 to 25 minutes or until cheese has melted.
Step 4
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.
