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.