POLOKWANE – Take a delicious trip to Mexico for dinner this evening with these tasty Enchiladas.
Enchiladas are corn tortillas rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including various meats, cheese, beans, potatoes, vegetables or combinations.
What’s for Dinner says this vegetable enchilada recipe is the perfect Mexican, vegetarian treat.
- Preheat oven to 200°C.
- Heat the Stork Margarine in a large saucepan. Add the garlic, cumin, flour and tomato puree. Cook for 2 minutes on medium heat, stirring continuously. Add the tomatoes and Knorr Vegetable Stock Pot, stirring well. Bring to the boil and reduce to a simmer. Cook for 6-8 minutes, until slightly thickened and set aside.
- In a large bowl combine half of the cheese, sour cream, black beans (or kidney beans), spinach, corn, rice and spring onions.
- Lay tortillas flat and spoon on equal portions of the rice mixture. Roll up tightly and arrange seam side down on a lightly greased baking dish.
- Pour the tomato sauce over the top and sprinkle with remaining cheese. Bake for 10-12 minutes, until golden brown and bubbly.