Ingredients:
1 (8 ounce) cans 98% fat-free refried beans
1 (8 ounce) cans kidney beans ( drained)
1 (8 ounce) cans mexican beans ( lightly drained)
1 cup red capsicums, diced
1/2 cup shredded low-fat cheese
12 tortillas ( packet)
1/2 cup tomato sauce ( taco or enchilada etc)
1 small diced onions ( sauted)
1/2 cup corn kernels
2 vegetarian sausages, diced ( Sanitarium are good)
spices
Directions:
Heat oven to 180 C.
Put enchilladas in microwave for 1 minute to seperate (as per instructions on packet).
In a large bowl, mix together refried beans, kidney beans, mexican beans, diced capsicum. And anything else you are adding.
Foil a baking tray and lay out the enchilladas on it.
Spoon enough of the mixture in to make a roll 1 inch in diameter.
Roll enchillada around and put seam down on tray.
Lay all enchilladas together on tray and pour over sauce and top with grated cheese.
Bake 10 minutes or until cheese is melted.
I’ve specifed a serve as 2, which does me, but 3 may be needed for larger appetities.
Servings: 6
Time preparation: 10 min.
Time total: 20 min.