Vegiladas' With Rice and Corn Salad Recipe

Name: Vegiladas' With Rice and Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g veggie crumbles (see note in intro); 400 g red kidney beans (drained rinsed); 375 g vegetarian enchilada sauce; 12 flour tortillas; 1 cup cheddar cheese (grated tasty cheese specified); ½ cup long-grain white rice; 310 g corn kernels (drained); 2 green onions (thinly sliced); ½ cup coriander (fresh leaves choppe); 1 tablespoon lime juice

Servings: persons

100 g veggie crumbles (see note in intro)
400 g red kidney beans (drained rinsed)
375 g vegetarian enchilada sauce
12 flour tortillas
1 cup cheddar cheese (grated tasty cheese specified)
½ cup long-grain white rice
310 g corn kernels (drained)
2 green onions (thinly sliced)
½ cup coriander (fresh leaves choppe)
1 tablespoon lime juice

1
Preheat oven to 180C (160C fan forced).
2
Lightly grease a 5cm deep, 25cm x 35cm (base measurement) baking dish.
3
Break vegie mince into a bowl and add beans,, reserving 1/2 cup enchilada sauce, add the remaining sauce to mince mix and stir to combine.
4
Heat a frying pan over medium heat and add 1 tortilla and cook for 10 seconds each side or until softened and transfer to a flat surface.
5
Top with 1/4 cup mince mix and roll up to enslose filling and place seam side down in prepared dish and repeat with remaining tortillas and mince mixture.
6
Spread reserved sauce over centre of tortillas and sprinkle with cheese and bake for 20 to 25 minutes or until cheese has melted.
7
Meanwhile, make salad.
8
Cook rice in a saucepan of boiling water for 10 minutes or until tender and then drain.
9
Place rice, corn, onion, coriander and lime juice in a bowl and season with salt and pepper and toss to combine.
10
Serve enchiladas with rice salad.

1539

kcal

Calories

Fat

289

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 100 g veggie crumbles (see note in intro), 400 g red kidney beans (drained rinsed), 375 g vegetarian enchilada sauce, 12 flour tortillas, and more.

Yes, Vegiladas' With Rice and Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vegiladas' With Rice and Corn Salad

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