Capsicum and corn enchiladas

Serves: 4

Prep & Cooking: 30mins

1 corn cob, husk and silk removed

2 tsp vegetable oil

1 brown onion, halved, coarsley chopped

2 medium Flavorite rip tomatoes, coarsley chopped

1 tbs sliced jalapeno chillies in brine, drained, coarsley chopped

1 tbs tomato paste

8 corn enchilada tortillas

160g fire-roasted peeled whole peppers

(Always fresh brand), thinly sliced

80g (1 cup) coarsley grated vegetarian cheese – (Mainland brand)

1. Pre heat oven to 180C. Use a small sharp knife to cut down the length of the corn cob close to the core and remove kernals.

2. Heat oil in a non stick frying pan over medium heat. Add onion and cook, stirring for 3-4 minutes or until soft. Add the tomato and corn and cook, stirring for 3-4 minutes or until corn is tender. Add chillies and tomato paste and cook, stirring for 1-2 minutes or until heated through. Remove from heat.

3. Place tortillas on a clean surface. Divide corn mixture among tortillas and roll up firmly to enclose filling. Place tortillas, seamside down, in the base of a 16 x 25cm (base measurement) ovenproof baking dish.Top with peppers and sprinkle with cheese. Bake in oven for 8-10 minutes or until cheese melts and tortillas are heated through. Remove from oven.

4. Divide the capsicum and corn enchiladas among serving plates and serve immediately.

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