Sweet Corn and Bean Enchiladas

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Sweet Corn and Bean Enchiladas

Source: www.taste.com.au

 

 

This recipe has over a dozen 5 star ratings on the taste.com.au site.

 

 

12 GF tortillas (see below)

4 teaspoons olive oil

1 small red onion, chopped

1 red capsicum (bell pepper), diced

1 zucchini, grated

1 teaspoon chilli powder

1 large tomato, diced

310 g can corn kernels, drained

400 g (14 oz) can red kidney beans, rinsed, drained

200 g (7 oz) jar taco sauce (-OR- home-made, see below)

3/4 cup grated vegan tasty cheese

 

 

1. Preheat oven to 180 C (350 F).

 

2. Wrap tortillas in foil. Warm in oven for 10 minutes.

 

3. Meanwhile, heat oil in a frying pan over medium heat. Add onion, capsicum and

zucchini. Cook for 3 minutes.

 

4. Add chilli powder and cook, stirring, for a further 2 minutes.

 

5. Add tomato and cook, stirring, for 2 to 3 minutes or until soft.

 

6. Add corn, beans and salt and pepper. Remove from heat and stir to combine.

 

7. Grease a large baking dish. Place 1/4 cup filling on 1 warm tortilla (keep

remainder wrapped in foil as you work). Roll up. Place, seam side down, in

baking dish. Repeat with remaining tortillas and filling.

 

8. Spoon taco sauce over tortillas. Sprinkle with cheese. Bake for 10 to 15

minutes. Serve immediately.

 

 

NOTE: Extra herbs such as cumin may be added for an extra flavour boost.

 

 

Serves 4.

 

 

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COMMENTS

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These were great. I added some cumin and ground coriander to the filling,

wrapped in " Favorite Gluten Free Tortillas (SF) " , topped with some homemade taco

sauce and soy cheese. ~ Kim

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Favorite Gluten Free Tortillas

Source: Internet

(see picture in " Photos " > " Bread " )

 

 

3/4 cup white rice flour

1/4 cup chickpea flour (besan/garbanzo bean)

1/2 cup potato starch flour (arrowroot works very well too)

1/2 cup tapioca flour

1/2 teaspoon guar gum (may substitute additional xanthan gum)

1/2 teaspoon xanthan gum

1 teaspoon sea salt

1 teaspoon GF baking powder

1/4 cup coconut butter (-OR- olive oil)

1 cup -OR- less very hot water

 

 

1. Mix dry ingredients together.

 

2. Add coconut butter and blend until crumbly.

 

3. Add 1st half of very hot water and knead.

 

4. Gradually add the 2nd half a couple of tablespoons at a time until you can

knead this mixture into a firm ball. (I make a soft dough.)

 

5. Split into 10 small balls. Cover and let sit until skillet is hot.

 

6. Roll out into the size of a commercial corn tortilla, about 6 " (15 cm) wide.

 

For a neat tortilla cut around a small plate with a sharp knife. (I roll mine on

to a sheet of baking paper, cut around a plate and then flip them off the paper

into the pan.)

 

7. Place on hot skillet for a few seconds until bubbles appear and then flip

over. Toast for a few more seconds.

 

 

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COMMENTS

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I made these again tonight for " Sweet Corn and Bean Enchiladas " . I subbed olive

oil for the coconut butter. I kept the dough softish, rolled it out on a sheet

of non-stick baking paper (parchment) dusted with flour. I used a bread and

butter plate laid on top to cut around for a neat circle. I was then able to

flip them into the frying pan

to cook. They rolled well and tasted great. ~ Kim

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Taco Bell Taco Sauce

Source: Recipezaar

 

 

one 8 ounce (1 cup) can tomato sauce (see Note)

1/3 cup water

1/4 teaspoon chili powder

1 1/2 teaspoons cumin

1 1/2 teaspoons instant minced onion

1 tablespoon (3 tsp) white vinegar

1/2 teaspoon garlic powder

1/2 teaspoon garlic salt

1/4 teaspoon paprika

1/4 teaspoon sugar

1/4 teaspoon cayenne pepper

 

 

1. Place in sauce pan and stir well, simmer at a very low temperature for 15 to

20 minutes.

 

2. Remove and cool.

 

3. May be kept in refrigerator for several days.

 

 

NOTE: Not the condiment available in Australia. I used a can of chopped

tomatoes.