What to do with... left­overs

Serves 4-6, Prep 25 mins, Cook 20 mins

New Idea - - Contents -

1 tblsp olive oil 1 red onion, finely chopped 2 cloves gar­lic, crushed 1 tsp ground co­rian­der 1 tsp ground cumin 500g left­over sliced ham, finely

chopped 200g jar mild taco sauce 310g can corn ker­nels, drained 400g can kid­ney beans, drained ½ cup coarsely chopped fresh

co­rian­der 4 green spring onions,

thinly sliced 6 tor­tillas 1½ cups grated moz­zarella

cheese 1 tsp pa­prika Green salad and sour cream,

to serve Ex­tra co­rian­der and sliced red

chilli, to gar­nish

Heat oil in a large fry­ing pan. Add the onion and gar­lic. Cook, stir­ring, un­til soft. Add the co­rian­der and cumin. Stir for 30 sec­onds. Add ham, taco sauce and corn. Stir un­til hot. 2 Place kid­ney beans in a medium bowl. Lightly mash. Stir into ham mix­ture along with the fresh co­rian­der and onions. 3 Di­vide ham mix evenly among the cen­tres of the tor­tillas (about ¾ cup mix­ture each). Roll up to en­close. Place seam-side down, side-by-side, in a lightly greased, oven-proof dish (22-cup ca­pac­ity). Sprin­kle with moz­zarella and pa­prika. 4 Cook in a hot oven (200C) for about 20 min­utes, or un­til cheese is melted and golden brown. 5 Serve enchiladas with green salad and sour cream. Gar­nish with a lit­tle co­rian­der and sliced red chilli.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.