Vegetarian enchiladas
https://www.coop.co.uk/recipes/vegetarian-enchiladas
Learn how to make easy vegetarian enchiladas filled with beans, veggies and feta cheese! They're fun to assemble and make a crowd-pleasing dinner
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Feeds
4
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Ready in
40 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 93g
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Ingredients
- 1 tbsp Co-op olive oil
- 2 medium sweet potatoes, peeled and cut into 1cm cubes
- 4 spring onions, finely chopped
- 150g Co-op frozen sweetcorn
- 2 roasted peppers from a jar, drained and roughly chopped
- 400g can Co-op kidney beans, drained and rinsed
- 1 tbsp Co-op chipotle paste
- 60g Co-op Greek Feta cheese, crumbled
- 3 tbsp chopped coriander, plus extra leaves to garnish
- 8 Co-op plain tortilla wraps
- 300g tub Co-op tomato & basil pasta sauce
- 60g Co-op British mild Cheddar, grated
- 40g drained Co-op jarred sliced green jalapeño peppers
- Coriander leaves, to garnish
- Lime wedges and green salad, to serve
Method
- In a large non-stick frying pan, heat the oil over a medium-high heat and fry the sweet potato for 8-10 mins, stirring occasionally, until tender
- Add the spring onion and fry for a further 2 mins
- Remove from the heat and stir through the sweetcorn, roasted peppers, kidney beans, chipotle paste, Feta and coriander
- Lay the wraps on the work surface then divide the mixture between them
- Roll each one up tightly and arrange snugly, side by side, in an ovenproof dish about 22cm x 32cm
- Pour over the pasta sauce and scatter over the Cheddar and jalapeños
- Bake for 20 mins until bubbling and golden, garnish with the coriander, then serve immediately with lime wedges and a green salad on the side
