Red pepper and courgette enchiladas

  • Portion size: Serves 4
  • Hands-on-time 35min, oven time 20 min
  • Difficulty: easy

These vegetarian enchiladas are perfect for Friday night feasting. Gather the troops and serve them up with lashings of guac and chips.

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Ingredients

  • 1 large or 2 small red peppers, deseeded and cut into strips
  • 2 courgettes, cut into batons
  • 1 red onion, cut into wedges
  • Olive oil to drizzle
  • 1 red chilli, finely sliced
  • 1 tsp each ground coriander and ground cumin, toasted in a pan for 1 minute
  • Handful fresh coriander, chopped
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 800g ripe tomatoes, chopped
  • 4 flour tortillas
  • 100g grated cheddar
  • 100g grated mozzarella
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Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Toss the peppers, courgettes and red onion in a little oil in a large bowl. Heat a frying pan over a high heat and fry the veg in batches until tender.
  2. Toss the fried veg in a bowl with the chilli, ground spices and coriander. Tip back into the pan with a little oil and cook for 4-5 minutes.
  3. In a wide saucepan, heat a little oil and gently fry the chopped onion for 6-7 minutes. Add the garlic and cook for 1 minute, then add the tomatoes and cook for 15-20 minutes.
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  5. Divide the veg among the tortillas and roll up. Spoon a third of the sauce into an ovenproof dish, put the tortillas on top, then pour over the remaining sauce and scatter with the cheese. Bake for 15-20 minutes until golden and bubbling.

Nutrition

  • 488kcal Calories
  • 21.5g (11.2g saturated) Fat
  • 20.4g Protein
  • 49g (13.4g sugars) Carbs
  • 8.2g Fibre
  • 1.8g Salt
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