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A recipe from the Good Food collection.

Murdoch Recipe Article Lead - wide


  • 1 tablespoon canola oil
  • 1 medium red onion, finely sliced
  • 2 cloves garlic, chopped
  • 1 medium green capsicum, sliced
  • 1 small red chilli, chopped
  • 2½ teaspoons ground cumin
  • 425 g can red kidney beans, drained and rinsed
  • ½ cup Sanitarium® Roast Flavour TVP
  • ½ cup boiling water
  • ½ cup chopped fresh coriander
  • 50 g tomato paste
  • 2 tablespoons lime juice
  • 10 enchilada tortillas
  • ½ cup tomato purée
  • 40 g low-fat Cheddar cheese, grated
  • ½ cup shredded iceberg lettuce
  • 1 medium tomato, finely diced
  • 1 medium beetroot, peeled and grated
  • 2 tablespoons lime juice, extra


1. Preheat the oven to moderate 180°C (350°F/Gas 4). Heat the oil in a frying pan, and cook the onion and garlic until soft. Add the capsicum, chilli and 1½ teaspoons cumin and cook for 2 minutes. Stir in the beans.

2. Cover the TVP with boiling water, and soak, covered, for a few minutes until the water has been absorbed.

3. Add the TVP, coriander, tomato paste and lime juice to the pan and stir over medium heat for a few minutes.

4. Place 2 tablespoons of the bean mixture in the centre of each tortilla. Roll to enclose the filling, then put seam-side-down on a baking tray.

5. Combine the tomato purée and remaining cumin, and spoon over the enchiladas. Sprinkle with the grated cheese and bake for 15 minutes.

6. Serve the enchiladas with a salad of iceberg lettuce, tomato and beetroot, drizzled with a little lime juice.

Midweek dinner

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