Cheesy Vegetable Enchiladas

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs zucchini
• 2pcs tomato
• 1pcs corn cob
• 1bunch coriander
• 5g cumin and coriander spice blend
• 1pcs lime
• 130g natural yoghurt
• 6pcs flour tortillas
• 100g cheddar
• 50g mixed salad leaves
• 15ml olive oil
• 10ml extra virgin olive oil
• 5ml red or white wine vinegar

Method

1. Step 1 — Prep vegetables
   Slice the onion. Halve the zucchini lengthwise and thinly slice. Finely chop the tomatoes. Discard the husk and silks from the corn, then slice the kernels from the cob. Coarsely chop the coriander, including the stems.
2. Step 2 — Cook filling
   Heat 1 tbs olive oil in a medium deep frypan over medium-high heat. Cook the onion, zucchini and 2½ tsp cumin and coriander spice blend*, stirring regularly, for 5-7 mins until softened. Stir in the tomato, corn and coriander and season with salt and pepper. Remove from the heat.
3. Step 3 — Make lime yoghurt
   While the filling is cooking, preheat the grill to medium-high. Juice half the lime, then cut the remaining lime into wedges. Combine the yoghurt and 2 tsp lime juice in a bowl and season with salt and pepper.
4. Step 4 — Assemble enchiladas
   Grease a 1.25L (5 cup) shallow baking dish (measure the tortillas against the width of the dish; it's best if they fit snugly. If you don't have a suitable dish, line an oven tray with foil, grease foil, then scrunch the foil around the sides of the enchiladas). Spoon the vegetable filling along the centre of each tortilla, roll up to enclose and put into the baking dish in a single layer.
5. Step 5 — Grill cheese
   Coarsely grate the cheese over the enchiladas. Grill for 4-5 mins until the cheese is melted.
6. Step 6 — Make salad dressing
   Meanwhile, put 2 tsp extra virgin olive oil and 1 tsp red wine vinegar in a large bowl, season with salt and pepper and whisk to combine. Add the salad leaves and toss to coat. Divide the enchiladas and salad among plates. Serve with the lime yoghurt and lime wedges.

Allergens

Sulphites, Milk, Gluten, Wheat