Belinda Moore

Based on this recipe, Brit made this a couple of weeks ago and it’s delicious! Here’s our version:

6 sheets Mountain Bread
1 tbspn olive oil
1 red onion, diced
1 red capsicum, diced
2 zucchini, grated
pinch chili powder
400g tin diced tomatoes
400g tin corn kernels, drained
400g tin red kidney beans, rinsed & drained
salt & pepper to taste
salsa
1 cup grated tasty cheese

Preheat oven to 180 degrees C. Heat oil in frypan, saute onion, capsicum & zucchini. Cook for 3 minutes. Add chilli powder and cook for a further 2 minutes. Add tomato, corn, beans, salt & pepper. Stir & simmer briefly then remove from heat.

Greast a large baking dish. Place 1/4 cup filling on a piece of mountain bread. Roll up and place in dish (seam side down). Repeat with remaining bread and filling.

Spoon salsa over enchiladas and sprinkle with cheese. Bake for 15 minutes and serve immediately with side salad.