Red pepper and courgette enchiladas

Red pepper and courgette enchiladas
  • Serves icon Serves 4
  • Time icon 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
Calories
488kcal
Fat
21.5g (11.2g saturated)
Protein
20.4g
Carbohydrates
49g (13.4g sugars)
Fibre
8.2g
Salt
1.8g

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

  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.
  4. 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.

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