Meatless Monday - 'Vegiladas'

Yes I could have just said vegetarian enchiladas but vegiladas really rolls off the tongue!

We love Mexican food around here and have the standard nachos, tacos and chicken enchiladas quite regularly. These vegetarian enchiladas are filled with onion, capsicum, tomatoes and beans and have a lovely warmth (rather than heat) to them. To make them kid-friendly I didn't add any chilli but you could definitely add a whole fresh red chilli or some chilli flakes to up the heat. Topped off with salsa, melted cheese and a little low-fat sour cream they are the perfect dinner.

Vegetarian Enchiladas

Recipe adapted from Sanitarium

Serves 4

1 tablespoon rice bran oil
1 medium red onion, finely chopped
2 cloves garlic, crushed
1 medium green capsicum, finely chopped
2 ts ground cumin
1 ts ground coriander
1 can Mexe-Beans, drained
1 can chickpeas, drained and rinsed
1 can diced tomatoes
1/2 can water
2 tablespoons lime juice (1-2 limes)
8 tortillas
1 jar mild salsa
50g low-fat cheddar cheese, grated
Salt, pepper and sugar to taste
Low fat sour cream and salad to serve

Preheat oven to 180°C. Heat the oil in a fry pan and cook the onion, garlic and capsicum until soft. Add the cumin and coriander and cook for 2 minutes. Stir in the beans and chickpeas. Add the tomatoes, water and lime juice and leave to simmer for about 10 minutes or until the mixture starts to thicken, stirring occasionally.

Place spoonfuls of the bean mixture in the centre of each tortilla. Roll to enclose the filling, then place fold-side-down on a greased baking tray. Spoon any remaining filling around the edges of the filled tortillas.

Top with salsa, sprinkle with the grated cheese and bake for around 20 minutes or until the cheese is golden and bubbling. Serve with sour cream and a green salad.