1 tbsp oil
1 onion, finely diced
2 cloves garlic
2 long green chillies or to taste, de-seeded and finely chopped
2 medium carrots, peeled and finely diced
2 medium zucchini, cut into 1 cm dice
1 cup frozen, tinned or fresh corn kernel
1 x 400g tin refried beans
½ jar enchilada sauce
salt and pepper to taste
10 tortillas
1 cup grated mozzarella or tasty cheese
Preheat oven to 180°C.
Heat oil in a large heavy based frypan over medium heat. Add garlic, onion and chilli and sauté for 5 minutes until softened and starting to colour. Add carrots and continue to sauté for a further 3 to 4 minutes, then add zucchini and corn kernels. Stir well until the zucchini softens – about one minute – then add half the enchilada sauce and all the refried beans. Stir thoroughly to combine and warm through, then remove from heat. Season to taste.
Spoon enchilada mixture evenly along the centre of a tortilla then roll up the tortilla to completely encase the filling. Place the enchilada in a long baking dish. Continue filling and rolling all the tortillas and place them in the baking dish.
Spoon remaining enchilada sauce over the centre of the rolled tortillas then sprinkle with the grated cheese. Bake for 20 minutes until the cheese is bubbling and golden.
Remove from oven and serve at once with a tossed salad.
I have no idea what enchilada sauce is, so I'm just going to use salsa.
(Thanks goes to Sandra at The $120 Food Challenge)
