Veggie enchiladas with salad
This is a real crowd pleaser – vegetarian comfort food at its best!
Servings: 4
Ingredients
- 1 onion peeled and finely chopped
- 1 sweet pepper deseeded and finely chopped
- 2 tsp ground cumin
- 1 tsp salt
- 400 g tin of mixed beans drained
- 300 g tin of sweetcorn drained
- 400 g tin of chopped tomatoes
- 200 ml passata
- 8 flour tortillas
- 100 g cheese grated
- 1 avocado peeled, stone removed and diced
- 2 spring onions trimmed and finely chopped
- 1 tsp chilli flakes
For the salad:
- 2 little gem lettuces shredded
- 1/2 cucumber cut into batons
- 1 carrot cut into ribbons using a peeler
- 1 tbsp salad dressing
Instructions
- Preheat the oven to 180°C
- Heat the oil in a pan; soften the onions for a couple of minutes
- Add the sweet pepper and continue to fry until softened (5 – 8 minutes)
- Add the cumin, salt and pepper – stir and fry for a minute (do not let it burn!)
- Add the beans, sweetcorn, tomatoes and passata
- Bring to a gentle simmer and cook for 10 mins, stirring regularly
- Lightly grease a shallow ovenproof dish
- Put 1 tortilla in the dish and top with a couple of generous spoonful of the bean mixture (don’t use it all). Roll up and push to one side of the dish.
- Repeat until all of the wraps are filled
- Spoon the remaining mixture onto the top of the rolled enchiladas
- Sprinkle with the cheese and bake for 15 mins
- Meanwhile, make the salad by combining all of the ingredients in a bowl
- Scatter the avocado, spring onions and chilli flakes over the enchiladas before serving
