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| Photo: 'Vegiladas' with rice and corn salad recipe |
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try 'Vegiladas' with rice and corn salad recipe. Enjoy our tasty collection of easy rice recipes and learn how to make 'Vegiladas' with rice and corn salad.
Try this vegetarian enchilada creation that is rich, satisfying and budget friendly!
Ingredients (serves 4)
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 long-grain white rice
310g can corn kernels, drained
3 green onions, thinly sliced
1/3 cup fresh coriander leaves, chopped
1 tablespoon lime juice
Method
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.
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.
Spread reserved sauce over centre of tortillas. Sprinkle with cheese. Bake for 20 to 25 minutes or until cheese has melted.
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.
Notes
You could add 1 small red capsicum, diced, to the rice salad in step 4 for extra flavour.
Source
Super Food Ideas - February 2011, Page 49
Recipe by Tracy Rutherford
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