Serves: 15
Time: 1.5h prep + cook
- 2x brown onion
- 2x red capsicum
- 2x green capsicum
- 2x 420g can corn kernels
- 2x 420g can black beans
- 4tsp ground cumin
- chillipowder/siracha
- 2x 400g can chopped tomato
- 20 tortillas
- 3x 300g salsa jar (medium or hot)
- 500g (4cups) grated cheese (reduced fat)
- 2x avacado (optional)
- 400ml light sour cream
- Dice vegetables
- Brown onion and capy
- Add corn, beans, cumin, chilli, tomatoes and simmer for ~5min or till thickens. Turn off when done
- Preheat oven to 200C and grease some oven proof dishes (we used 3 dishes)
- Wrap the mixture from above into tortillas and place in baking dishes, spoon left overs over the top.
- Pour salsa over the top. Add the cheese over the top of that
- Bake for ~25min or till heated through ahd cheese browned
Serve with some sour cream and avo