Mexican enchiladas

Prep

15 min

Cook

4 min

Serves

4

Skill

Vegetarian

Mexican enchiladas

Prep

15 min

Cook

4 min

Serves

4

Skill

Dairy and Lactose Free Vegan Mains Lunchbox Picnics and Snacks

A tasty midday meal for your lunchbox, or your next family picnic.

Ingredients

1 tbs oil
1 onion, chopped
1 tsp garlic, crushed
425g chilli beans
425g can chopped tomatoes
4 tortillas

Nutrition per serving

Weight, measurement and temperature conversions

1230 kJ

energy kj

9 g

protein

1 g

saturated fat

9 g

dietary fibre

44 g

carbohydrate

6 g

sugars

739 mg

sodium

Method

Heat oil in pan, saute onion and garlic until soft. Add chilli beans and tomatoes, mix and heat through.
Wrap tortillas in foil and warm in oven for 3-4 minutes.
Place tortillas on a plate and spread with ¼ cup bean mixture. Top with your selection of fillings.
Roll up enchilada, tucking in the ends. Cut in half to serve.

1 tbs oil
1 onion, chopped
1 tsp garlic, crushed
425g chilli beans
425g can chopped tomatoes
4 tortillas

Nutrition per serving

Weight, measurement and temperature conversions

1230 kJ

energy kj

9 g

protein

1 g

saturated fat

9 g

dietary fibre

44 g

carbohydrate

6 g

sugars

739 mg

sodium