Vegetable Enchiladas with Roasted Tomato Sauce

16 Ingredients

Number of servings

4tablespoons extra virgin olive oil
550grams tomatoes, such as Campari, cut in half
2 red peppers, deseeded, and cut into 2.5cm strips
1teaspoons sea salt
2teaspoons dried oregano
3tablespoons chilli powder
1 large onion, finely chopped
2 poblano chilli peppers, deseeded and finely chopped
2 garlic cloves, finely chopped
2 large courgettes, cut into 1cm dice
450grams sweet corn kernels, roasted
16 tortillas, 15 cm
60grams shredded plant-based cheddar–style cheese (optional)
2 cup vegetable stock
400grams can black beans, rinsed and drained
2tablespoons coriander leaves, small bunch, finely chopped

Description

These spicy enchiladas pack a punch! For the meat-eaters in the house, add 300g of cooked beef mince to the vegetable mix before filling the tortillas.

Method

Step 1 of 4

Preheat the oven to 190°C. Lightly coat a 23 × 33cm baking dish with a little of the olive oil. Place the tomatoes in the baking dish, and toss with 2 tablespoons of the olive oil, red pepper strips, 1 / 4 teaspoon of the salt, and oregano. Roast for 1 hour, stirring occasionally, and cool slightly.

Step 2 of 4

Purée the tomato mixture, vegetable stock, and chilli powder in batches in a blender or a food processor. Set aside.

Step 3 of 4

Heat the remaining oil in a wide frying pan over a medium–high heat. Add the onion and poblano chillies, and cook, stirring occasionally, for 4–5minutes, adjusting the heat as necessary. Add the garlic, and stir for 1minute. Add the courgettes, and cook for 4–5 minutes or until the vegetables are golden. Stir in the corn, and cook for 1 or 2 minutes. Stir in the black beans, coriander, remaining salt, and 120ml of the reserved sauce. Remove from the heat.

Step 4 of 4

Spread 120ml of the sauce on the bottom of the dish. Spoon about one-twelfth of the filling into the centre of 1 tortilla, filling it generously. Roll, and set in the dish. Repeat with the remaining tortillas and filling, fitting tucking them in snugly. Pour over the remaining sauce, lightly covering the enchiladas with the edges exposed, and sprinkle with cheese (if using). Cover with foil, and bake for about 40 minutes or until hot and bubbling. Serve immediately.