Vegiladas' With Rice and Corn Salad

• 100 g veggie crumbles (see note in intro)
• 400 g red kidney beans (drained rinsed)
• 375 g vegetarian enchilada sauce
• 12 flour tortillas
• 1 cup cheddar cheese (grated tasty cheese specified)
• 12 cup long-grain white rice
• 310 g corn kernels (drained)
• 2 green onions (thinly sliced)
• 12 cup coriander (fresh leaves choppe)
• 1 tablespoon lime juice

1. Preheat oven to 180C (160C fan forced).
2. Lightly grease a 5cm deep, 25cm x 35cm (base measurement) baking dish.
3. Break vegie mince into a bowl and add beans,, reserving 1/2 cup enchilada sauce, add the remaining sauce to mince mix and stir to combine.
4. Heat a frying pan over medium heat and add 1 tortilla and cook for 10 seconds each side or until softened and transfer to a flat surface.
5. Top with 1/4 cup mince mix and roll up to enslose filling and place seam side down in prepared dish and repeat with remaining tortillas and mince mixture.
6. Spread reserved sauce over centre of tortillas and sprinkle with cheese and bake for 20 to 25 minutes or until cheese has melted.
7. Meanwhile, make salad.
8. Cook rice in a saucepan of boiling water for 10 minutes or until tender and then drain.
9. Place rice, corn, onion, coriander and lime juice in a bowl and season with salt and pepper and toss to combine.
10. Serve enchiladas with rice salad.

veggie crumbles, red kidney beans, vegetarian enchilada sauce, flour tortillas, cheddar cheese, longgrain white rice, corn kernels, green onions, coriander, lime juice

Taken from www.food.com/recipe/vegiladas-with-rice-and-corn-salad-449156 (may not work)