Name: Roasted veg enchiladas
Total time: 50 min
Yield: Serves 4
Cuisine: Mexican
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

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Roasted veg enchiladas

Roasted veg enchiladas

Published: December 19, 2014 at 2:33 PM

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Serves 4

A little effort

Total time: 50 mins

A star rating of 5 out of 5.2 ratingsRate

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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

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Alternatives

Complete the dish

Make these vegetarian enchiladas, then check out our vegan enchiladas, vegetarian burritos, vegetarian fajitas and more vegetarian recipes.

Ingredients

Nutrition

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

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.

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A star rating of 5 out of 5.2 ratings

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