Roast cauliflower & chickpea enchiladas
SERVES 4 PREP & COOK TIME 1 HOUR 20 MINUTES
4 medium (800g) red capsicums, seeded, quartered
1 bulb garlic, cloves separated
1 fresh jalapeño chilli olive oil cooking spray
1 medium (1.5kg) cauliflower, cut into small florets
2 medium (340g) red onions, sliced
400g can chickpeas, drained, rinsed
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons Mexican chilli powder
⅓ cup (80ml) extra virgin olive oil
1 bunch (750g) silverbeet
300g jar chipotle smoky salsa
1½ cups (180g) three-cheese mix
8 x 20cm flour tortillas
140g smoked cheddar, grated
1 Preheat oven to 220°C (200°C fan-forced). Place capsicums, garlic and jalapeño on a baking-paper-lined oven tray; spray with oil. Roast for 25 minutes or until skins are wrinkled and blackened lightly. Place capsicums in a plastic bag for 10 minutes to steam; remove skins and discard. Squeeze flesh from garlic. Set capsicums, garlic and jalapeño aside.
2 Meanwhile, place cauliflower, onion, chickpeas, spices and oil in a large bowl, then season with salt; toss to combine. Divide mixture between two large oven trays; roast for 25 minutes or until cauliflower is golden and cooked. Cool.
3 Trim and discard silverbeet stems. Blanch silverbeet leaves in a saucepan of boiling water for 3 minutes or until softened; drain. Cool under cold running water; squeeze out excess water. Chop silverbeet.
4 Reduce oven to 180°C (160°C fan-forced). Grease a 4-litre (16-cup) ovenproof dish.
5 To make capsicum sauce, blend capsicum, garlic, jalapeño and salsa until smooth. Pour 1 cup of sauce in the base of the dish.
6 Combine cauliflower mixture and silverbeet in a large bowl; stir in 1 cup of the cheese mix. Divide mixture between tortillas; roll up to enclose filling. Arrange enchiladas in dish on top of capsicum sauce. Pour over remaining capsicum sauce, leaving enchilada ends exposed. Top with combined smoked cheddar and remaining cheese mix. Bake for 25 minutes or until cheese topping is melted and golden.
Suitable to freeze.