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Vegetarian enchiladas

Yummy, a little bit spicy, and a great, quick and nutritious vegetarian evening meal!

Ingredients (serves 4):

  • 1-2 tbsp of olive or rapeseed oil

  • 1 onion - finely chopped

  • 1 red pepper, de-seeded and sliced

  • 1 yellow pepper, de-seeded and sliced

  • A spice mix of: 1 tbsp chill powder, 1 tsp paprika, half tsp garlic powder, half tsp oregano, half tsp cumin, half tsp salt (put in a pot with a lid and shake to combine)

  • 400g can of red kidney beans, drained and rinsed

  • 200g sweetcorn (either from a can drained, or frozen)

  • 300ml passata

  • 200g chopped tomatoes

  • 4 tortillas

  • 125g cheddar cheese grated


  • Pre-heat the oven to 180 or 160 fan

  • Heat the oil in a frying pan and fry the onion for about 3 mins until softened

  • Add the peppers and cook for another 2 mins

  • Add the spice mix, and mix in

  • Add the beans, sweetcorn and chopped tomatoes and cook for 2 mins

  • Put 1-2 tbsp of the passata into an ovenproof dish and spread over the bottom

  • Spoon a quarter of the mixture into each tortilla, with some cheese, and roll up

  • Place the tortillas folded side down (i didn't do this and they opened up!), side by side in the dish

  • Pour over the rest of the passata

  • Sprinkle over the rest of the cheese

  • Bake in the oven for 15 mins until golden on top, then serve with a salad

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