KOO Baked Veg Enchiladas

Get a serving of your 5-A-Day with this delicious KOO bake.

Serves: 4
Time: 10 minutes
Recipe by: Apriena Jugoo Pummer


2 Tbsp Oil
1 Large onion sliced
2 Cloves garlic crushed
2 tsp Cumin powder
1 tsp Chili powder
2 tsp Paprika
1 tsp Dried oregano
1 Can chopped tomatoes
500g KOO mixed veggies
150 g KOO sweet corn
100g KOO peas
1 tsp Tomato paste
1 Can KOO Kidney beans drained
8-10 Tortillas
200g Grated Mozzarella
Handful grated parmesan


Pre heat oven to 180. Line and grease a 20cm pan and keep aside. Heat oil in a pot and fry onion over medium heat until translucent. Add the crushed garlic and spices and mix well, then add the tomato paste and allow to simmer for 5 minutes. Once the sauce has thickened and, in your KOO, veg and KOO kidney beans. You can adjust your seasoning to your taste. Allow to simmer for about 8 minutes then remove from heat. Once that is done layer 2 tablespoons of sauce from the bottom of the pan, follow with 2 tortillas. Continue to layer saucy vegetables and tortillas. End with tortillas sauce and top with grated cheese and black pepper. Bake for 25-30 minutes until cheese has melted and browned. Serve with fresh garden salad.

Chefs Tip: You could also add mince or chicken strips to this dish to bulk it up with more protein.

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