ROASTED VEGETABLE ENCHILADAS

Serves: 3

INGREDIENTS

2 red peppers, sliced

4 tomatoes, cut into wedges

1 red onion, sliced

1 aubergine cut into strips

2 tbsp My Burrito Chipotle Sauce

2 cloves garlic, crushed

1 tsp dried oregano

1 tsp ground cumin

1 red chilli, finely chopped

500g passata, mixed with a splash of water

1 tbsp pickled jalapeños

6 medium tortilla wraps

2 tbsp of grated cheddar

a handful of leaves of coriander, to serve

STEP 1

Heat the oven to 200C/fan 180C/gas 6. Toss the first five ingredients with 1 tsp oil and ½ the garlic and oregano, then roast for 30 minutes.

STEP 2

Fry the onion in 1 tsp oil for 5 minutes, then add the cumin, chilli and the remaining garlic. Fry for 2 minutes, add the passata with a splash of water and simmer for 10 minutes, then add the remaining oregano. Toss the veg with the jalapeños, divide between the wraps, and roll up.

STEP 3

Put a spoonful of the tomato sauce into a baking dish, put the enchiladas on top and cover with the remaining sauce. Scatter over the cheese and bake for 15-20 minutes. Scatter with coriander to serve.