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    Saturday, October 17, 2015

    Vegiladas' with rice and corn salad Recipe

      Vegiladas' with rice and corn salad Recipe

         375g jar enchilada sauce
        12 flour tortillas
        1 cup grated tasty cheese
        300g packet Sanitarium Vegie Delights vegie mince
        400g can red kidney beans, drained, rinsed

    Rice and corn salad
       3 green onions, thinly sliced
        1/3 cup fresh coriander leaves, chopped
        1 tablespoon lime juice
        1/2 cup SunRice White Long Grain Rice
        310g can corn kernels, drained
    Vegiladas' with rice and corn salad Recipe

        Step 1

        Preheat oven to 180°C/160°C fan-forced. Lightly grease a 5cm-deep, 25cm x 35cm (base) baking dish. Break vegie mince into a bowl. Add beans. Reserve 1/2 cup enchilada sauce. Add remaining sauce to mince mixture. Stir to combine.
        Step 2

        Heat a frying pan over medium heat. Add 1 tortilla. Cook for 10 seconds each side or until softened. Transfer to a flat surface. Top with ¼ cup mince mixture. Roll up to enclose filling. Place, seam side down, in prepared dish. Repeat with remaining tortillas and mince mixture.
        Step 3

        Spread reserved sauce over centre of tortillas. Sprinkle with cheese. Bake for 20 to 25 minutes or until cheese has melted.
        Step 4

        Meanwhile, make salad Cook rice in a saucepan of boiling water for 10 minutes or until tender. Drain. Place rice, corn, onion, coriander and lime juice in a bowl. Season with salt and pepper. Toss to combine. Serve enchiladas with rice salad.

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    Item Reviewed: Vegiladas' with rice and corn salad Recipe Rating: 5 Reviewed By: Mrs. Chef
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