ROAST VEGETABLE AND WHITE BEAN ENCHILADAS

serves /

4

prep /

20 minutes 2 tbsp olive oil 2 tsp ground coriander 1 tsp ground cumin 1 tsp paprika Pinch chilli flakes 375ml (1 ½ cups) tomato

pasta sauce 1 tsp sugar 400g can cannellini beans 6 tortillas 40g (½ cup) coarsely grated cheese (such as cheddar or mozzarella) 60ml (¼ cup) cream or

sour cream Fresh herbs, to serve 6 cups chopped mixed

vegetables oven to 180C/160C fan forced. Place mixed vegetables in a

cook /

1 hour roasting pan. Drizzle with 1 tbsp of the oil and sprinkle with 1 tsp of the ground coriander. Season. Toss to combine. Roast, stirring occasionally, for 40 minutes or until golden and tender. Set aside to cool.

heat remaining oil in frying pan over medium heat. Add cumin, paprika, chilli flakes and remaining coriander. Cook, stirring, for 1 minute or until aromatic. Add pasta sauce and sugar. Bring to boil. Reduce heat to low. Simmer for 3-4 minutes or until sauce thickens slightly.

vegetables in large bowl. Rinse and drain cannellini beans, add to bowl with half cup sauce mixture. Stir to combine. Set aside.

oven to 200C/180C fan forced. Pour the remaining sauce mixture into the base of a 22 x 35cm (base measurement) baking dish. Divide the vegetable mixture among tortillas and roll to enclose filling. Place, seam side down, into prepared baking dish. Combine the cheese and cream in a small bowl. Spread over the top of the enchiladas. Bake for 20 minutes or until golden. Sprinkle over fresh herbs.