Vegetable Tortilla Bake

Serves: 5 | Prep Time: 20 mins | Cooking Time: 20 mins

Diego's GoMEX® Corn Tortillas
Diego's GoMEX® Corn Tortillas
Diego's GoMEX® Enchilada Sauce
Diego's GoMEX® Enchilada Sauce


  • 2 tbsp oil

  • 1 red onion

  • 1 eggplant

  • 2 zucchini

  • 1 red capsicum

  • 1 whole corn

  • 1/2 cup drained black beans

  • 1/2 grated cheese

  • 1/2 avocado

  • 2 tbsp sour cream

  • coriander leaves for garnish

  • salt & pepper to taste


  1. Dice red onion, eggplant, zucchini and capsicum into 1 cm cubes.
  2. Heat a large frying pan with oil.
  3. Add red onion and eggplant and cook for 4 mins stirring occasionally.
  4. Add zucchini and capsicum and cook for a further 4 mins and salt & pepper to taste.
  5. Reduce heat and add enchilada sauce, bring to the simmer and remove from the heat. Set aside.
  6. Preheat oven to 180 degrees.
  7. Remove corn kernels and place on a baking tray.
  8. Cook corn for 10 mins until golden.
  9. Heat 5 Tortilla's as per packet instructions.
  10. In a deep baking dish arrange tortilla's into basket like shapes using each tortilla to hold the other one up.
  11. Evenly spoon vegetable mixture into each tortilla, top with black beans, corn and grated cheese.
  12. Place in the oven and bake for 10 mins.
  13. Let cool slightly and top with sour cream, avocado pieces and coriander leaves.