Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 14.31 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 400grams unsweetened pumpkin puree
- 2 cloves garlic, finely chopped
- 1teaspoons ground cumin
- 400grams diced tomatoes
- 1teaspoons chipotle paste
- 100grams feta cheese, crumbled
- 1 handful cilantro leaves, chopped
- 8 corn tortillas
- 75grams shredded cheddar cheese
- 1 pinch salt
- 1 pinch pepper
- 1tablespoons olive oil
- 1 onion, finely chopped
Method
Step 1 of 4
Make the sauce. Heat the oil in a saucepan, add the onion and cook for 5 minutes, until softened. Stir in the garlic and cumin and cook for 30 seconds. Add the tomatoes and chipotle paste and bring to a boil, then season. Reduce the heat and simmer for 15 minutes, topping up with water if needed.
Step 2 of 4
Meanwhile, mix together the pumpkin puree, feta, and cilantro in a bowl, then season. Place a couple of teaspoons of the mixture onto each tortilla and roll up.
Step 3 of 4
Spread about one-third of the tomato sauce over the base of a large baking dish. Place the tortillas in the baking dish, seam side down. Spoon over the remaining sauce and sprinkle with the cheddar.
Step 4 of 4
Meanwhile, heat the naans in a preheated oven, 180°C, Gas Mark 4, for 5-8 minutes, or until warm.
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