These speedy vegetarian enchiladas are a budget-friendly delight and come together in just a few minutes. Perfect for a quick, satisfying meal!
Nutritional Information (per serving):
- Calories: 648 kcal
- Protein: 28g
- Carbohydrates: 74g (of which 15g sugars)
- Fat: 26g (of which 12g saturates)
- Fibre: 18g
- Salt: 3.2g
Ingredients:
- 1 tbsp sunflower oil, plus extra for greasing
- 100g/3½oz frozen chopped onion (or 1 medium onion, peeled and roughly chopped)
- 100g/3½oz mixed frozen peppers (or 1 yellow pepper, de-seeded and sliced)
- 1 x 400g tin chopped tomatoes
- 1 x 400g tin red kidney beans in chilli sauce
- 1 tbsp freshly squeezed lime or lemon juice
- 3 heaped tbsp chopped fresh coriander, plus extra to garnish
- 4 x 40g/1½oz ready-made flour tortillas
- 75g/2½oz mature cheddar, coarsely grated
- Salt and freshly ground black pepper
Method:
- Prepare the Filling:
- Heat the oil in a large non-stick frying pan over medium heat.
- Add the onion and peppers and fry for 3–4 minutes, or until softened and beginning to turn golden-brown.
- Stir in the chopped tomatoes and kidney beans. Bring to a boil, then reduce the heat and let simmer gently for 10 minutes, or until the sauce is thick and glossy.
- Remove from heat, then stir in the lime juice (or lemon juice) and chopped coriander. Season to taste with salt and freshly ground black pepper.
- Assemble the Enchiladas:
- Preheat the oven to 200°C/180°C Fan/Gas 6.
- Brush a shallow ovenproof dish with a little oil.
- Place one tortilla in the dish and spoon one-quarter of the bean mixture into the centre. Roll up the tortilla and place it seam-side down in the dish. Repeat with the remaining tortillas and bean mixture, lining them up side by side.
- Bake:
- Sprinkle the grated cheese evenly over the enchiladas.
- Bake in the oven for 20 minutes, or until the cheese has melted and turned golden-brown.
- Serve:
- Garnish with extra fresh coriander before serving.
- Divide the enchiladas among plates and serve with a mixed green salad.
