Healthy Prawn and Corn Enchiladas

Ingredients

2 corn cobs, husk and silk removed
1 tsp olive oil
1 kg raw prawns, peeled, deveined
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1 garlic clove, crushed
2 tomatoes, chopped
125 g can black beans, rinsed, drained
8 white corn tortillas
1/3 cup (35 g) grated mozzarella
1/4 cup coriander leaves
1/3 cup (35 g) chopped pistachio
120 g mixed salad leaves
1 lime, halved

Method

Preheat oven to 200 C. Cut the kernels from one corn cob, reserve. Heat a char-grill on high. Cook the remaining corn cob, turning, for 10 minutes or until lightly charred. Set aside to cool slightly. Using a small serrated knife, cut down the side of the corn to release the kernels. Transfer kernels to a heatproof bowl.

Meanwhile, heat the oil in a large frying pan over high heat. Add prawns, cumin, ground coriander, paprika, cayenne pepper and garlic and cook, stirring, for 1 minute or until fragrant. Add the tomato, reserved raw corn and beans and cook, stirring occasionally, for 5 minutes or until prawns change colour. Remove from heat.

Heat a char-grill pan over high heat. Cook the tortillas for 1 minute each side or until lightly charred. Divide prawn mixture among tortillas, enclose filling and arrange, seam-side down, in a large baking dish. Sprinkle with cheese. Bake for 10 minutes or until heated through and the cheese melts.

Sprinkle with charred corn, coriander and pistachios. Season with pepper. Serve with lime halves.

Credits: Coles

Photo Credits: Coles