'Vegiladas' with rice and corn salad
date:Sep 23, 2013



Ingredients

300g packet Sanitarium Vegie Delights vegie mince
400g can red kidney beans, drained, rinsed
375g jar enchilada sauce
12 flour tortillas
1 cup grated tasty cheese

Rice and corn salad

1/2 cup long-grain white rice
310g can corn kernels, drained
3 green onions, thinly sliced
1/3 cup fresh coriander leaves, chopped
1 tablespoon lime juice

Method

1. Preheat oven to 180C/160C fan-forced. Lightly grease a 5cm-deep, 25cm x 35cm (base) baking dish. Break vegie mince into a bowl. Add
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