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Healthy prawn and corn enchiladas

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  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Healthier living
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 2 serves veg or fruit

Try this healthy and delicious enchilada recipe with prawns, topped with corn and pistachios. Perfect for a satisfying and flavourful meal. 

  • Serves4
  • Cook time20 minutes
  • Prep time25 minutes
Healthy prawn and corn enchilada


  • 2 corn cobs, husk and silk removed
  • 1 tsp olive oil
  • 1kg Coles Deli Thawed 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 medium tomatoes, chopped
  • 125g can black beans, rinsed, drained
  • 8 white corn tortillas
  • 1/3 cup (35g) Coles Australian Grated Mozzarella
  • 1/4 cup coriander leaves
  • 1/3 cup (35g) chopped pistachio
  • 120g pkt Coles Australian Mixed Salad Leaves
  • 1 lime, halved

Nutritional information

Per serve: Energy: 2172kJ/520 Cals (25%), Protein: 42g (84%), Fat: 11g (16%), Sat Fat: 3g (13%), Sodium: 548mg (27%), Carb: 58g (19%), Sugar: 10g (11%), Dietary Fibre: 12g (40%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Cut the kernels from one corn cob, reserve. Heat a chargrill on high. Cook the remaining corn cob, turning, for 10 mins 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.

  2. Step 2

    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 min or until fragrant. Add the tomato, reserved raw corn and beans and cook, stirring occasionally, for 5 mins or until prawns change colour. Remove from heat.

  3. Step 3

    Heat a chargrill pan over high heat. Cook the tortillas for 1 min 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 mins or until heated through and the cheese melts.

  4. Step 4

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