Vegetarian enchilada lasagne bake
Combining the best of enchiladas with a hearty lasagne, this vegetarian bake is quick and easy to make and one for the whole family.
Ingredients
Method
Ingredients
- 2 cans Mexican chilli beans
- 1 jar Pams mild salsa dip
- 1 ½ cups frozen corn
- Salt and pepper
- 6 tortilla wraps
- 1 cup mozzarella cheese
- Sour cream
- Spring onion, sliced
Optional:
- Coriander
- Cherry tomatoes
Method
- Preheat your oven to 200°C bake.
- In a pot over a medium heat, combine the Mexican chilli beans and salsa dip. Mix well and bring to a simmer. Add corn and season with salt and pepper. Cook for a further 5 - 7 minutes until thickened. Remove from the heat and set aside.
- In an oven proof dish, spread ½ of the bean mixture on the base. Lay 3 tortilla sheets on top. You can cut them to size if needed. Sprinkle ½ cup of cheese then top with the remaining bean mixture.
- Top with the remaining tortillas and cheese and bake in the oven for 15 - 20 minutes until the top is golden and melted. Let sit for 10 minutes before serving.
- Serve with a dollop of sour cream and sliced spring onion.
Tip:
- For added flavour, sprinkle with fresh coriander. And for a fresh topping, chop up some cherry tomatoes.Shape