Roasted veg enchiladas

Roasted veg enchiladas

  • serves 4
  • A little effort

An easy vegetarian recipe for family and friends. Squash, tomatoes and onion in Tex-Mex spices, rolled into tortilla wraps and baked with a rich tomato sauce.

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Ingredients

  • red peppers 2, sliced
  • plum tomatoes 4, cut into wedges
  • red onion 1, sliced
  • butternut squash 200g, cut into 1cm cubes
  • chipotle paste 2 tbsp
  • garlic 2 cloves, crushed
  • oregano a handful of leaves, chopped
  • onion 1, diced
  • ground cumin 1 tsp
  • red chilli 1, finely chopped
  • passata 500g, mixed with a splash of water
  • black beans 5 tbsp from a tin, rinsed and drained
  • pickled jalapeños chopped to make 1 tbsp
  • tortilla wraps 6 medium
  • cheddar 2 tbsp of grated
  • coriander a handful of leaves, 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.

Nutritional Information

  • Kcals 370
  • Fat 6.1g
  • Carbs 60.8g
  • Fibre 10.5g
  • Protein 12.9g
  • Salt 0.9g
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