Vegiladas' With Rice and Corn Salad

Step 1: Preheat oven to 180C (160C fan forced).

Step 2: Lightly grease a 5cm deep, 25cm x 35cm (base measurement) baking dish.

Step 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.

Step 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.

Step 5: Top with 1/4 cup mince mix and roll up to enclose filling and place seam side down in prepared dish and repeat with remaining tortillas and mince mixture.

Step 6: Spread reserved sauce over centre of tortillas and sprinkle with cheese and bake for 20 to 25 minutes or until cheese has melted.

Step 7: Meanwhile, make salad - Cook rice in a saucepan of boiling water for 10 to 15 minutes or until tender and then drain.

Step 8: Place rice, corn, onion, coriander and lime juice in a bowl and season with salt and pepper and toss to combine.

Step 9: Serve enchiladas with rice salad.