Name: Vegetable Enchiladas with Roasted Tomato Sauce Recipe | Woolworths
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 tbs extra virgin olive oil; 550g tomatoes, such as Campari, cut in half; 2 red peppers, deseeded, and cut into 2.5cm strips; 1 tsp sea salt; 2 tsp dried oregano; 3 tbs 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; 450g sweet corn kernels, roasted; 16 tortillas, 15 cm; 60g shredded plant-based cheddar–style cheese (optional); 1.9 cup vegetable stock; 400g can black beans, rinsed and drained; 2 tbs 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.

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