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Courgette Enchilada Tray Bake

Impress your guests or family with a Courgette Enchilada Tray Bake. This tasty dish is full of courgette, tasty beans, and cheese – and topped with even more cheese! Best served with lime wedges.
Photo of Courgette Enchilada Tray Bake

Ingredients

  • 1 brown onion, chopped
  • 1 tablespoons oregano
  • 2 cloves garlic, crushed
  • 35 grams taco seasoning
  • 650 grams red kidney beans, drained
  • 2 cups pizza cheese, shredded
  • 5 large courgette, thinly sliced lengthways
  • 2 cups tomato passata
  • 2 teaspoons extra virgin olive oil
  • 5 mL extra virgin olive oil spray
  • 1 lime, cut in wedges
  • 2 tablespoons coriander leaves
  • 1 brown onion, chopped
  • 1 tablespoons oregano
  • 2 cloves garlic, crushed
  • 35 grams taco seasoning
  • 650 grams red kidney beans, drained
  • 2 cups pizza cheese, shredded
  • 5 large courgette, thinly sliced lengthways
  • 2 cups tomato passata
  • 2 teaspoons extra virgin olive oil
  • 5 mL extra virgin olive oil spray
  • 1 lime, cut in wedges
  • 2 tablespoons coriander leaves

Method

  1. Step 1 of 7
    Preheat the oven to 200°C (180°C fan-forced). Grease a 20 x 30cm (5cm deep) baking pan and spoon 1 1/2 cups passata over the base of the pan.
  2. Step 2 of 7
    Heat oil in a frying pan over medium heat. Add onion and oregano, then cook and stir for 4 minutes or until softened.
  3. Step 3 of 7
    Add garlic and taco seasoning, then cook for 1 minute or until fragrant. Add half the beans, stirring to coat. Remove the pan from the heat.
  4. Step 4 of 7
    Using a fork, roughly mash the bean mixture. Then transfer to a large bowl. Add 1/2 cup cheese and the remaining passata and beans. Stir to combine.
  5. Step 5 of 7
    Place 4 courgette slices, slightly overlapping, on a flat surface. Spoon 1 heaped tablespoon bean mixture on one short end. Roll up courgette to enclose the filling. Place same-side down in the dish. Repeat with remaining courgette and bean mixture to make a total of 16 rolls.
  6. Step 6 of 7
    Spray courgette rolls with oil. Scatter over remaining cheese, season, then bake for 30 minutes or until golden.
  7. Step 7 of 7
    Scatter over coriander and extra oregano and serve with lime wedges.

Nutrition per serving

1306 Kilojoules
Protein21 grams
Fat15 grams
Carbs18 grams
Sugars9 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

  1. Step 1 of 7
    Preheat the oven to 200°C (180°C fan-forced). Grease a 20 x 30cm (5cm deep) baking pan and spoon 1 1/2 cups passata over the base of the pan.
  2. Step 2 of 7
    Heat oil in a frying pan over medium heat. Add onion and oregano, then cook and stir for 4 minutes or until softened.
  3. Step 3 of 7
    Add garlic and taco seasoning, then cook for 1 minute or until fragrant. Add half the beans, stirring to coat. Remove the pan from the heat.
  4. Step 4 of 7
    Using a fork, roughly mash the bean mixture. Then transfer to a large bowl. Add 1/2 cup cheese and the remaining passata and beans. Stir to combine.
  5. Step 5 of 7
    Place 4 courgette slices, slightly overlapping, on a flat surface. Spoon 1 heaped tablespoon bean mixture on one short end. Roll up courgette to enclose the filling. Place same-side down in the dish. Repeat with remaining courgette and bean mixture to make a total of 16 rolls.
  6. Step 6 of 7
    Spray courgette rolls with oil. Scatter over remaining cheese, season, then bake for 30 minutes or until golden.
  7. Step 7 of 7
    Scatter over coriander and extra oregano and serve with lime wedges.

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