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How to make Vegiladas with rice and corn salad

Yield = 4
Prep time: 0:25
Cook time: 0:30
Total time: 0:55

Ingredients

  • 300g packet Sanitarium Vegie Delights vegie mince
  • 400g can red kidney beans, drained, rinsed
  • 375g jar enchilada sauce
  • 12 flour tortillas
  • 1 cup grated tasty cheese

Rice and corn salad

  • 1/2 cup white rice
  • 310g can corn kernels, drained
  • 3 green onions, thinly sliced
  • 1/3 cup fresh coriander leaves, chopped
  • 1 tablespoon lime juice

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced. Lightly grease a 5cm-deep, 25cm x 35cm (base) baking dish. Break vegie mince into a bowl. Add beans. Reserve 1/2 cup enchilada sauce. Add remaining sauce to mince mixture. Stir to combine.
  • Step 2 Heat a frying pan over medium heat. Add 1 tortilla. Cook for 10 seconds each side or until softened. Transfer to a flat surface. Top with ¼ cup mince mixture. Roll up to enclose filling. Place, seam side down, in prepared dish. Repeat with remaining tortillas and mince mixture.
  • Step 3 Spread reserved sauce over centre of tortillas. Sprinkle with cheese. Bake for 20 to 25 minutes or until cheese has melted.
  • Step 4 Meanwhile, make salad Cook rice in a saucepan of boiling water for 10 minutes or until tender. Drain. Place rice, corn, onion, coriander and lime juice in a bowl. Season with salt and pepper. Toss to combine. Serve enchiladas with rice salad.