Capsicum and corn enchiladas

Capsicum and corn enchiladas


Hearty comfort meets healthy eating in this delicious Mexican inspired recipe.

The ingredient of Capsicum and corn enchiladas

  1. 1 corn cob, husk and silk removed
  2. 2 teaspoons vegetable oil
  3. 1 brown onion, halved, coarsely chopped
  4. 2 medium ripe tomatoes, coarsely chopped
  5. 1 tablespoon sliced jalapeno chillies in brine, drained, coarsely chopped
  6. 1 tablespoon tomato paste
  7. 8 corn enchilada tortillas
  8. 160g fire-roasted peeled whole peppers (Always Fresh brand), thinly sliced
  9. 80g (1 cup) coarsely grated vegetarian cheese (Mainland brand)

The instruction how to make Capsicum and corn enchiladas

  1. Preheat oven to 180u00b0C. Use a small sharp knife to cut down the length of the corn cob close to the core to remove kernels.
  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, seam-side 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 & corn enchiladas among serving plates and serve immediately.

Nutritions of Capsicum and corn enchiladas

calories: 442.15 calories
calories: 14 grams fat
calories: 6 grams saturated fat
calories: 62 grams carbohydrates
calories: 16 grams protein
calories: NutritionInformation

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