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Vegetable
Pepper
Red pepper and courgette enchiladas

Red pepper and courgette enchiladas

Name: Red pepper and courgette enchiladas
Yield: Serves 4
Cuisine: Mexican recipes
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

Easy
March 2017

Easy
March 2017

Test kitchen approved

Serves 4
Hands-on-time 35min, oven time 20 min

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

Nutrition: per serving

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

Nutrition: per serving

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

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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

Method

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.
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.
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.
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.