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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Basic recipe I put together that can be spiced up, ingredients listed under extra ommitted or added to. While the mix itself makes a certain qty, anything not cooked can be frozen for later enchiladas and I've had some success with freezing the cooked product. Corn tortillas are g-f, but watch the sausage if using it - they usually aren't. Ingredients:
1 (8 ounce) can 98% fat-free refried beans |
1 (8 ounce) can kidney beans (drained) |
1 (8 ounce) can mexican beans (lightly drained) |
1 cup red capsicum, diced |
1/2 cup shredded low-fat cheese |
12 tortillas (packet) |
1/2 cup tomato sauce (taco or enchilada etc) |
1 small diced onion (sauted) |
1/2 cup corn kernel |
2 vegetarian sausages, diced (sanitarium are good) |
spices |
Directions:
1. Heat oven to 180°C.
2. Put enchilladas in microwave for 1 minute to seperate (as per instructions on packet).
3. In a large bowl, mix together refried beans, kidney beans, mexican beans, diced capsicum. And anything else you are adding.
4. Foil a baking tray and lay out the enchilladas on it.
5. Spoon enough of the mixture in to make a roll 1 inch in diameter.
6. Roll enchillada around and put seam down on tray.
7. Lay all enchilladas together on tray and pour over sauce and top with grated cheese.
8. Bake 10 minutes or until cheese is melted.
9. I've specifed a serve as 2, which does me, but 3 may be needed for larger appetities.
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