Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1tablespoons extra virgin olive oil
- 1 brown onion, finely chopped
- 1/2 bunch coriander, leaves picked, roots and stalks finely chopped
- 500grams beef mince
- 400grams can diced tomatoes no added salt
- 2teaspoons smoked paprika
- 1teaspoons ground cumin
- 420grams canned corn kernels, rinsed, drained
- 420grams canned no-added-salt black beans, rinsed, drained
- 750grams zucchini, peeled lengthways into ribbons
- 1 cup Mexican-inspired shredded cheese
Nutrition per serving
2720kJ
Protein
52.8grams
Sugars
17.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
After a budget-friendly dinner to whip up for the family? These easy enchiladas are made using peeled zucchini instead of tortillas. Give them a try today.
Method
Step 1 of 4
Preheat oven to 220°C/ 200°C fan-forced. Grease and line a 28 x 42cm baking dish.
Step 2 of 4
Heat oil in a large non-stick frying pan over medium heat. Cook onion and coriander roots and stalks, stirring, for 5 minutes or until onion has softened. Add beef and cook, breaking up lumps with a wooden spoon, for 5 minutes or until browned.
Step 3 of 4
Meanwhile, combine tomatoes, paprika and cumin in a large bowl. Add half of the tomato mixture to pan. Cook, stirring, for 5 minutes or until mixture thickens slightly. Remove pan from heat and stir in corn and beans. Season.
Step 4 of 4
On a clean work surface, lay five pieces of zucchini, slightly overlapping over long edges. Place 1/2 cup beef mixture into centre, then roll into a log. Place in dish and repeat with remaining zucchini and beef mixture. Top with remaining tomato mixture. Sprinkle with cheese. Bake for 15 minutes or until cheese has melted and starts to brown. Serve sprinkled with coriander leaves.
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