Veggie enchiladas

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


  1. Heat the olive oil in a large frying pan then fry the mushrooms and peppers on a high heat with a grinding of pepper.
  2. 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.
  3. Stir in the spices then add the black beans, sweetcorn and butternut squash.
  4. Cook to heat through. Taste to check the seasoning then leave to cool.
  5. Pre-heat the oven to 180C Fan.
  6. Stir through the crumbled feta.
  7. Warm the tortillas in the microwave for 20 seconds to make pliable.
  8. Divide the mixture into 8 and roll up into the tortillas.
  9. Place in an oven proof dish and pour over the passata then top with cheese.
  10. Bake in the oven for around 15-20 mins until hot through, bubbling and the cheese golden.