Roasted Veggie Enchiladas
YOU WILL NEED:
◻ 4 tsp chilli powder
◻ 2 tbsp smoked
paprika
◻ 1 tbsp ground cumin
◻ 1 tbsp dried oregano
◻ 2 tsp paprika
◻ 2 tsp onion granules
◻ 2 tsp garlic granules
◻ 1 tsp ground coriander
◻ ½ tsp white pepper
◻ 1 tsp salt
◻ 1 butternut squash,
diced into 1cm chunks
◻ 1 yellow bell pepper,
roughly diced
◻ 1 red bell pepper, roughly diced
◻ 2 red onions, roughly
chopped
◻ 2 courgettes, roughly
diced
◻ 150g cherry tomatoes
◻ 250ml passata
◻ 1 lime, juiced
◻ 100ml vegetable stock
◻ 1 tin of sweetcorn,
drained
◻ 4 tortilla wraps
◻ 100g cheese of your
choice, grated
◻ Fresh coriander, to
serve
HOW TO:
1 Set aside half the chilli powder and smoked paprika for later, then combine all the remaining spices and salt to make your enchilada seasoning. Lay all the prepared vegetables on a large tray or two, making sure they are in a single layer.
2 Spray the vegetables with oil, cover with the enchilada seasoning and then massage it in so that everything is thoroughly coated.
3 Roast the spiced veg in the oven at 180°C for about 30 minutes, shaking the tray halfway through, until everything is softened and beginning to char on the edges a little. You can also air fry the veg if your air fryer is big enough – keep stirring to make sure it cooks evenly. 4 Meanwhile, prep your other ingredients and make the enchilada sauce. Mix the passata with the lime juice, stock, remaining smoked paprika and chilli powder, then set aside.
5 Once the vegetables are ready, mix them with the sweetcorn and then divide the veggie mixture evenly between your tortilla wraps. Roll the wraps up to enclose the filling. 6 Pour half of the enchilada sauce into an ovenproof dish – or your air fryer without the basket – and then add the rolled-up wraps, nestled tightly together, with the seams facing down.
7 Top with the remaining enchilada sauce and sprinkle the grated cheese on top. Oven bake for about 10 minutes at 180°C – just until the cheese is melted and the edges of the tortillas are beginning to brown and crisp up.
8 Serve your enchiladas with some fresh coriander on top and lime wedges for squeezing over on the side. I love these with spicy rice or potato wedges, a side salad and some fat-free Greek yoghurt.