Vegiladas' With Rice and Corn Salad
Recipe: #16160
November 28, 2014
Categories: Beans, Rice, Corn, Oven Bake, No Eggs, Vegetarian, Kidney Beans, Vegetarian Dinner, more
"From Super Food Ideas and PLEASE NOTE the recipe was featuring Sanitarium Vegie Delights vegie mince and as ZAZZ does not recognise this as an ingredient I have listed as veggie crumbles."
Original is 4 servings
Ingredients
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- RICE & CORN SALAD
Nutritional
- Serving Size: 1 (722.3 g)
- Calories 2387.6
- Total Fat - 29.6 g
- Saturated Fat - 9.8 g
- Cholesterol - 51.1 mg
- Sodium - 415.3 mg
- Total Carbohydrate - 460 g
- Dietary Fiber - 74.1 g
- Sugars - 42.6 g
- Protein - 96.4 g
- Calcium - 606.5 mg
- Iron - 25.1 mg
- Vitamin C - 10.3 mg
- Thiamin - 2.9 mg
Step by Step Method
Step 1
Preheat oven to 180C (160C fan forced).
Step 2
Lightly grease a 5cm deep, 25cm x 35cm (base measurement) baking dish.
Step 3
Break vegie mince into a bowl and add beans,, reserving 1/2 cup enchilada sauce, add the remaining sauce to mince mix and stir to combine.
Step 4
Heat a frying pan over medium heat and add 1 tortilla and cook for 10 seconds each side or until softened and transfer to a flat surface.
Step 5
Top with 1/4 cup mince mix and roll up to enclose filling and place seam side down in prepared dish and repeat with remaining tortillas and mince mixture.
Step 6
Spread reserved sauce over centre of tortillas and sprinkle with cheese and bake for 20 to 25 minutes or until cheese has melted.
Step 7
Meanwhile, make salad - Cook rice in a saucepan of boiling water for 10 to 15 minutes or until tender and then drain.
Step 8
Place rice, corn, onion, coriander and lime juice in a bowl and season with salt and pepper and toss to combine.
Step 9
Serve enchiladas with rice salad.
Tips
No special items needed.
0 Reviews
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