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Veggie Enchiladas

Veggie Enchiladas

Serves pea 4 Clock icon 35 minutes
The perfect comforting mid-week meal for all the family, baked until golden and packed full of flavour.

14 Farmdrop products in this recipe

£ 23 .90
14 items.

Here's how you do it

  1. Preheat the oven to 200℃.
  2. Heat a glug of oil in a pan, add the onion and sweat for 5 minutes.
  3. Add the garlic, red pepper, sweetcorn, kidney beans, cumin, ketchup, paprika and chilli flakes. Season with salt and pepper, cook for a further 5 minutes.
  4. Stir the lime juice and half of the coriander into the mix.
  5. Put a spoonful of the mixture into each tortilla, then wrap them up and fit them snugly into a baking dish.
  6. Pour over the tinned tomatoes, season with salt and pepper then sprinkle over the cheese.
  7. Bake in the oven for 25 minutes.

Ingredients

  • 1 pack of tortilla wraps
  • 1 red onion, chopped
  • 2 garlic cloves, chopped
  • 1 red pepper, roughly cut into chunks
  • 2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp chilli flakes
  • 1 tin kidney beans, drained
  • 1 tin sweetcorn, drained
  • 50g coriander, chopped
  • 2 limes, juiced
  • 2 tbsp tomato ketchup
  • 1 tin chopped tomatoes
  • 100g cheddar, grated
  • 2 sping onions, sliced

Suitable for

  • Vegetarians