Vegetarian Enchiladas Rojas

Ingredients

• Corn tortillas

  8 pieces

  $1.76

• Zucchini / Courgette

  2 medium

  $0.84

• Black beans

  1 tin

  $1.00

• Canned Sweetcorn

  1 tin

  $0.85

• Tinned tomatoes

  1 tin

  $1.10

• Chipotle Peppers in Adobo

  1 tbsp

  $0.21

• Garlic

  2 cloves

  $0.01

• Oregano

  1 tsp

  $0.09

• Monterey Jack Cheese

  100 g

  $1.35

• Olive oil

  2 tbsp

  $0.20

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Corn tortillas for Bread (1:1) — Flatbread or chapati wraps the filling just as well

Preparation

1. 1

   Preheat the oven to 190°C (375°F). Lightly grease a medium baking dish.

2. 2

   To make the enchilada sauce, blend tinned tomatoes, chipotle in adobo, garlic, oregano, and 1/2 teaspoon salt until completely smooth. Simmer in a small saucepan with 1 tablespoon olive oil for 8 minutes, then set aside.

3. 3

   Dice the zucchini into small pieces. In a skillet, heat remaining olive oil and sauté zucchini for 4 minutes until just tender. Stir in drained black beans and drained sweetcorn, cooking for 2 minutes to heat through.

4. 4

   Warm the corn tortillas in a dry pan for 15 seconds per side to make them pliable and prevent cracking when rolled.

5. 5

   Dip each tortilla lightly in the warm enchilada sauce, place a generous spoonful of vegetable filling down the center, roll up tightly, and arrange seam-side down in the baking dish.

6. 6

   Pour the remaining sauce evenly over the rolled tortillas and scatter shredded Monterey Jack cheese across the top.

7. 7

   Bake for 15 to 18 minutes until bubbling vigorously and the cheese is fully melted and lightly golden.