Roasted vegetable enchiladas

Roasted Vegetable Enchiladas

Everyone loves enchiladas and these are unbelievably tasty. Even meat eaters adore them!

Serves 4


For the vegetables

3 peppers (any colour you like, but a mixture is good), deseeded and cut into 2cm chunks
1 red onion, peeled and cut into eighths
2 courgettes, sliced into 1cm thick rings
1 tbsp olive oil

For the tomato sauce

2 tsp olive oil
2 cloves garlic, peeled and chopped
1 x 400g tin chopped tomatoes
Salt and pepper
1 tsp caster sugar
1 tsp cinnamon

To assemble the enchiladas

4 large tortilla wraps
100g fresh spinach leaves
150g feta cheese, crumbled
100g mature cheddar or Monterrey Jack cheese


1) Preheat the oven to 180C Fan. Take a large ovenproof dish and set aside
2) Lay the vegetables out on a large baking tray. Drizzle over the olive oil and bake for 20 minutes until tender. Remove from the oven once cooked.
3) Now, make the tomato sauce. Place the olive oil into a small saucepan. Warm through on a moderate heat. Add the garlic and cook for 2 minutes until fragrant.
4) Add the chopped tomatoes, season with salt, pepper and caster sugar. Allow to cook for around 15 minutes until thickened.
5) Once the vegetables are roasted and the sauce is prepared, you can assemble the enchiladas.
6) Lay a tortilla out on a board. Place a quarter of the tomato sauce onto the wrap and spread evenly over it. Lay some spinach leaves out on the wrap. Top with roasted vegetables and feta cheese and roll up, but don’t tuck up the ends. Lay the enchilada in the oven proof dish, seam side down. Repeat to create four enchiladas.
7) Sprinkle with the remaining cheese and bake for 20-30 minutes until the filing is bubbling and the cheese is golden and melted. Serve immediately.