Roasted veg enchiladas
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
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Showing items 1 to 3 of 6
- 2 red pepperssliced
- 4 plum tomatoescut into wedges
- 1 red onionsliced
- 200g butternut squashcut into 1cm cubes
- 2 tbsp chipotle paste
- 2 cloves garliccrushed
- a handful of leaves oreganochopped
- 1 oniondiced
- 1 tsp ground cumin
- 1 red chillifinely chopped
- 500g passatamixed with a splash of water
- 5 tbsp from a tin black beansrinsed and drained
- chopped to make 1 tbsp pickled jalapeños
- 6 medium tortilla wraps
- 2 tbsp of grated cheddar
- a handful of leaves corianderto serve
Nutrition: per serving
- kcal370
- fat6.1g
- carbs60.8g
- fibre10.5g
- protein12.9g
- salt0.9g
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.
