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Roast vegetable and white bean enchiladas
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Use leftover ingredients to make delicious vegetarian enchiladas with cheese.
Ingredients:
  • 36.40 gm olive oil
  • 2 tsp ground coriander
  • 2.50 gm ground cumin
  • 2.50 gm paprika
  • Pinch chilli flakes
  • 375ml (1 1/2 cups) tomato pasta sauce
  • 4.50 gm sugar
  • 400g can cannellini beans
  • 6 tortillas
  • 40g (1/2 cup) coarsely grated cheese (such as cheddar or mozzarella)
  • 60ml (1/4 cup) cream or sour cream
  • Fresh herbs, to serve
  • 1500.00 ml chopped mixed vegetables
Instructions:
  • Preheat your oven to 180C/160C fan forced. Spread mixed vegetables in a roasting pan, drizzle with 1 tablespoon of oil, sprinkle with 1 teaspoon of ground coriander, season, and toss well to combine. Roast for 40 minutes, stirring occasionally, until golden and tender. Let it cool before serving.
  • In a frying pan over medium heat, heat the remaining oil. Add cumin, paprika, chili flakes, and the rest of the coriander. Stir and cook for 1 minute until fragrant. Then, add the pasta sauce and sugar, bring to a boil, and simmer on low heat for 3-4 minutes until the sauce slightly thickens.
  • In a large bowl, combine the vegetables with the rinsed and drained cannellini beans and 1/2 cup of sauce mixture. Mix well and set aside.
  • Preheat the oven to 200C/180C fan forced. Pour the remaining sauce mixture into the base of a 22 x 35cm baking dish. Fill tortillas with vegetable mixture, roll them up, and place seam side down in the baking dish. Mix cheese and cream, spread over the enchiladas, and bake for 20 minutes until golden. Garnish with fresh herbs.

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