Red pepper and courgette enchiladas

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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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.