Whether you’re trying to introduce more plant-based cooking or looking for something a little lighter on your pocket, my veggie enchiladas are just the meal to try.
Serves 4
| Ingredients | Equipment to have ready |
| 1 tbsp olive oil | Chopping board |
| 1 red pepper, cut into small cubes | Sharp knife |
| 150g mushrooms, cut into small pieces | Large frying pan |
| 1 clove garlic, finely chopped | Teaspoon measure or teaspoon |
| 1/2 tsp ground cumin | Oven proof dish |
| 1 tsp ground coriander | |
| 1 tsp paprika | |
| 1/4 tsp ground cinnamon | |
| 1 tsp chipotle sauce | |
| 1 tin black beans, drained and rinsed | |
| 1 small tin sweetcorn, drained | |
| 1/2 roasted butternut squash | |
| 100g feta, crumbled (or vegan equivalent) | |
| 8 corn tortillas | |
| 500ml passata | |
| Grated cheddar (or vegan equivalent) | |
| Salt and pepper |
Method
- Heat the olive oil in a large frying pan then fry the mushrooms and peppers on a high heat with a grinding of pepper.
- When soft and the water from the mushrooms has evaporated, turn the heat down low, add the garlic and cook for a minute while stirring.
- Stir in the spices then add the black beans, sweetcorn and butternut squash.
- Cook to heat through. Taste to check the seasoning then leave to cool.
- Pre-heat the oven to 180C Fan.
- Stir through the crumbled feta.
- Warm the tortillas in the microwave for 20 seconds to make pliable.
- Divide the mixture into 8 and roll up into the tortillas.
- Place in an oven proof dish and pour over the passata then top with cheese.
- Bake in the oven for around 15-20 mins until hot through, bubbling and the cheese golden.