Roasted veggie enchiladas
Serves: 4 Ready in: 55 mins
4tsp chilli powder
2tbsp smoked paprika
1tbsp ground cumin
1tbsp dried oregano
2tsp paprika
2tsp onion granules
2tsp garlic granules
1tsp ground coriander
½tsp ground white pepper
1tsp salt
1 butternut squash, peeled and cut into 1cm chunks
1 yellow pepper, deseeded and diced
1 red pepper, deseeded and diced
2 red onions, roughly chopped
2 courgettes, roughly diced
150g cherry tomatoes
Cooking oil spray
250ml passata
Juice of 1 lime
100ml vegetable stock
198g can sweetcorn, drained
4 tortilla wraps
100g cheese of your choice, grated
1 Preheat the oven to 180°C/gas 4. Set aside half the chilli powder and smoked paprika for later, then combine all the remaining spices and salt in a bowl to make your enchilada seasoning.
2 Lay all the prepared vegetables on a large baking tray in a single layer. Spray the vegetable with oil, cover with the enchilada seasoning and massage it until thoroughly coated. Roast for about 30 mins, shaking the tray halfway through, until everything is softened and beginning to char on the edges a little.
3 Meanwhile make the enchilada sauce. Mix the passata with the lime juice, stock and remaining paprika and chilli powder and set aside.
4 Mix the sweetcorn into the roasted vegetables. Divide the veggie mixture evenly between the tortilla wraps. Roll up to enclose the filling. Pour half the enchilada sauce into an ovenproof dish and add the rolled-up wraps, nestled tightly together with the seams facing down. Top with the remaining enchilada sauce and sprinkle the grated cheese on top.
5 Bake for 10 mins or until the cheese is melted and the edges of the tortillas begin to brown and crisp up. Serve garnished with fresh coriander and with lime wedges, guacamole and fat-free Greek yoghurt, if liked.