Olive Magazine
Roasted veg enchiladas

Roasted veg enchiladas

Published: December 19, 2014 at 2:33 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

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.

  • Vegetarian
Nutrition:
NutrientUnit
kcal370
fat6.1g
carbs60.8g
fibre10.5g
protein12.9g
salt0.9g
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Make these vegetarian enchiladas, then check out our vegan enchiladas, vegetarian burritos, vegetarian fajitas and more vegetarian recipes.

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.

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