Roasted veg enchiladas
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Ingredients
- 2 red peppers, sliced
- 4 plum tomatoes, cut into wedges
- 1 red onion, sliced
- 200g butternut squash, cut into 1cm cubes
- 2 tbsp chipotle paste
- 2 cloves garlic, crushed
- a handful of leaves oregano, chopped
- 1 onion, diced
- 1 tsp ground cumin
- 1 red chilli, finely chopped
- 500g passata, mixed with a splash of water
- 5 tbsp from a tin black beans, rinsed and drained
- chopped to make 1 tbsp pickled jalapeños
- 6 medium tortilla wraps
- 2 tbsp of grated cheddar
- a handful of leaves coriander, to serve
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Toss the first five ingredients with 1 tsp oil and ½ the garlic and oregano, then roast for 30 minutes.
- STEP 2
Fry the onion in 1 tsp oil for 5 minutes, then add the cumin, chilli and the remaining garlic. Fry for 2 minutes, add the passata with a splash of water and simmer for 10 minutes, then add the remaining oregano. Toss the veg with the black beans and jalapeños, divide between the wraps, and roll up.
- STEP 3
Put a spoonful of the tomato sauce into a baking dish, put the enchiladas on top and cover with the remaining sauce. Scatter over the cheese and bake for 15-20 minutes. Scatter with coriander to serve.