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Enchiladas
Enchiladas

Before you jump to Enchiladas recipe, you may want to read this short interesting healthy tips about Goodies that provide You Power.

We are very mindful that eating healthy foods can help us feel better within our bodies. Whenever we eat more healthy snacks and a smaller amount of the bad ones we generally feel much better. Eating more fresh vegetables helps you feel much better than eating a piece of pizza. This is usually a problem, nevertheless, when it comes to eating between meals. Finding snack foods that really help us feel better and enhance our levels of energy often involves lots of shopping and meticulous reading of labels. Why not try some of the following wholesome snacks the next time you need some extra energy?

Whole grain foods are an superb choice for a fast wholesome snack. A mid-morning snack of whole grain bread along with some protein will sustain you until it’s time for lunch break. When you need a fast treat on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Whole grains are usually better than refined grains included in white bread.

You will not have to look far to locate a wide range of healthy snacks that can be easily prepared. Choosing to live a healthy lifestyle can be as uncomplicated as you want it to be.

We hope you got benefit from reading it, now let’s go back to enchiladas recipe. You can cook enchiladas using 15 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to cook Enchiladas:
  1. You need 2 red or yellow capsicum
  2. Prepare 2 corn on the cob
  3. Prepare 400 g tin black beans
  4. Take 1/2 tsp ground cumin
  5. Prepare 6 Spring onions
  6. You need 1 fresh red chilli
  7. Get 1 bunch coriander
  8. Take 1 lime
  9. Prepare 2 cloves garlic
  10. You need 2 x400g tinned tomatoes
  11. You need 8 small tortillas
  12. Take 40 g feta cheese
  13. You need 100 g cheddar cheese
  14. Prepare Oil to cook
  15. Provide Olive oil to dress
Instructions to make Enchiladas:
  1. Preheat oven to 200C/400F/Gas 6. Put large griddle pan on high heat to get smoking hot
  2. Halve and de-seed capsicums/peppers and put on griddle with corn. 8-10 minutes until charred. Remove to cool
  3. Heat tbls oil in frypan on medium, add drained black beans w cumin. Fry until crisp, 5 mins or so
  4. Cut corn kernels away from the cob and chop capsicum in to 1 1/2cm chunks. Reserve 1 tbsp corn, add remainder to bowl with capsicum and black beans
  5. Trim and finely slice spring onions, reserve small handful. Add remainder to bowl. Add sliced chilli and most of the coriander leaves, reserving the stalks
  6. Squeeze lime juice over bowl and season
  7. Reheat frypan with 1 tbsp oil add garlic and coriander stalks for 1 minute to soften. Stir in tomatoes and a tin of hot water. Bring to the boil, then simmer for 5 mins until thickened. Season. Cool. Liquidise.
  8. Divide veggie mix between the tortillas and roll up. Line up snug in baking dish - approx 20cm x 30cm and tuck scruffy ends underneath
  9. Pour over tomato sauce, coarsely grate cheddar on top and crumble over feta
  10. Drizzle with olive oil and put in hot oven for 25 mins until bubbling and golden
  11. Scatter reserved corn, spring onion and coriander leaves over. Serve with green salad

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