Foodie Friday:  Try these Easy Veggie Enchiladas as a meat-free alternative to a mexican favourite. A great choice for your Good Friday menu too.

Prep: 15 mins
Cook: 20 mins
Serves: 4 


  • 1 tablespoon vegetable oil 
  • 1 brown onion, finely chopped 
  • 2 garlic cloves, crushed 
  • 1 red capsicum, seeded, finely chopped 
  • 1 zucchini, finely chopped 
  • 40g pkt burrito spice mix 
  • 1/2 cup (125ml) medium tomato salsa 
  • 2 ripe tomatoes, finely chopped 
  • 425g can black beans, rinsed, drained 
  • 3/4 cup (120g) frozen corn kernels 
  • 4 small flour tortillas 
  • Olive oil spray 
  • 1/2 cup (60g) grated tasty cheddar 
  • 1/4 cup (60g) sour cream 
  • 1/4 cup coriander leaves  


  1. Heat the vegetable oil in a 22cm (base measurement) deep flameproof frying pan over medium heat. Add the onion and garlic. Cook, stirring, for 3-4 mins or until onion softens. Add the capsicum and zucchini and cook, stirring, for 2 mins or until capsicum softens. 
  2. Add the spice mix and cook, stirring, for 1 min or until fragrant. Stir in the tomato salsa, chopped tomato and 1 cup (250ml) water and bring to the boil. Add the beans and corn. Reduce heat to low and simmer, stirring occasionally, for 5-7 mins or until mixture thickens slightly. 
  3. Preheat grill on high. Coarsely tear tortillas into pieces and arrange over bean mixture. Spray with olive oil and sprinkle with cheddar. Cook under grill for 2-3 mins or until tortillas are lightly browned and crisp. Top with dollops of sour cream. Sprinkle with coriander.