Baked Vegetable Enchilada
Baked Vegetable Enchilada


500g McCain Garden Mix 

250g McCain Peas, Carrots and Corn 

2 tablespoons oil

1 large onion sliced

2 cloves garlic crushed

2 teaspoons jeera (cumin) powder

1 teaspoon chili powder 

2 teaspoons paprika

1 teaspoon dried oregano

1 can chopped tomatoes

1 teaspoon tomato paste

1 can red kidney beans drained 

8-10 tortillas (I used 20cm tortilla’s)

200 grams grated mozzarella handful of grated parmesan 


Prep Time: 5 minutes 

Cooking Time: 45 minutes 

Serves: 4 


  1. Preheat oven to 180 Degrees Celsius 
  2. Line and grease a 20cm spring foam pan and keep aside 
  3. Heat oil in a pot and fry onion over medium heat until translucent 
  4. Add the crushed garlic and spices and mix well 
  5. Add the tomatoes and tomato paste and allow to simmer for 5 minutes 
  6. Once the sauce has thickened add your McCain veg and red kidney beans 
  7. Adjust your seasoning to taste 
  8. Allow to simmer for about 8 minutes then remove from heat 


  1. Layer 2 tablespoons of sauce at the bottom of the spring foam pan 
  2. Follow with 2 tortilla’s 
  3. Continue to layer the saucy vegetables and tortillas 
  4. End with tortilla’s, sauce and top with grated cheese and black pepper 
  5. Bake for 25-30 minutes until cheese has melted and browed. 
  6. Serve with a fresh green salad