Pumpkin, Corn & Red Kidney Bean Enchilada
We've recently been looking at ways to buy ingredients sustainably and reduce our food waste because of my injury. McCain offers a variety of amazing options that are really quick to cook and have real freshness retained in them. This enchilada was really easy to make, it needs relatively few ingredients and time on your part and ensures you don't throw away or waste excess vegetables. The important thing is to remember to prepare the McCain vegetables from frozen, don't let then thaw.
Time: 50 Minutes
Difficulty: Easy Peasy
200g McCain Frozen Pumpkin
100g McCain Frozen SweetCorn
1 Tin Red Kidney Beans
2 Tsp Oil
3 Garlic Cloves
2 Tsp Cumin
1 Tsp Chili Powder
Salt & Pepper
2 Tortilla Wraps
1 Jar tomato and jalapeno sauce
Pico De Gallo
Steam the pumpkin for 5 minutes either in a colander over a simmering pot or in a microwave steamer.
Preheat the oven to 180 C. While the pumpkin is steaming add oil to a pan over medium heat and fry the garlic until fragrant and then add the beans, cumin and chili powder. Cook until the pumpkin is ready and then add to the pan with a small amount of water and cover to help cook the beans.
Once the beans soften add the corn and seasoning to taste. Chop the coriander and add to the pan before turning off the heat.
Warm the tortillas for 10 seconds for pliability and then fill with a generous helping of the filling and fold like a burrito (both long ends in and then rolled into a cigar). Place in a baking dish and smother with the sauce and top with grated cheese. Bake for 25 Minutes.
Serve with the optional sides