Capsicum And Corn Enchiladas

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

The ingredient of Capsicum And Corn Enchiladas

• 1 corn cob husk and silk removed
• 2 tsp vegetable oil
• 1 brown onion halved coarsely chopped
• 2 medium ripe tomatoes coarsely chopped
• 1 tbsp sliced jalapeno chillies in brine drained coarsely chopped
• 1 tbsp tomato paste
• 8 corn enchilada tortillas
• 160g fire roasted peeled whole peppers always fresh brand thinly sliced
• 80g 1 cup coarsely grated vegetarian cheese mainland brand

The Instruction of capsicum and corn enchiladas

• 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
• 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
• 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
• divide the capsicum corn enchiladas among serving plates and serve immediately

Nutritions of Capsicum And Corn Enchiladas

fatContent: 442 15 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 62 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 16 grams protein
sodiumContent: n a

Share this post