Roasted root veg enchiladas recipe
A warming winter dish that all the family will love. These enchiladas can use up any leftover veg, so have fun and experiment.
See method- Serves 4
- 25 mins to prepare and 40 mins to cook
- 730 calories / serving
Ingredients
- 1 onion, peeled and chopped
- 2 tbsp sunflower oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp oregano
- 1 clove garlic, crushed
- 450g leftover roasted root vegetables – squash, carrots, potatoes, parsnips, beetroot
- 1 tin chopped tomatoes
- 100g curly kale, shredded
- 8 plain or wholemeal tortilla wraps
- 150g grated cheddar or mozzarella
- 163g Tesco guacamole, to serve
For the salsa
- 250g Tesco cherry tomatoes, chopped into quarters
- 2 spring onions, chopped finely
- 10g coriander, finely chopped, plus a few extra leaves to garnish
- 1 lime, zested and squeezed
Each serving contains
- Energy
- 3055kJ 730.0kcal
- Fat
- 29g
- Saturates
- 11g
- Salt
- 2.3g
- Sugars
- 19g
of the Reference intake
Carbohydrate 85.0gProtein 24.8gFibre 12.5g
Method
- Fry the onion over a medium heat in the oil until soft and translucent. Stir in the spices, oregano and garlic. Cook for another minute.
- Spoon a third of the tinned tomatoes into a small bowl and set aside for later. Stir the remaining tinned tomatoes, 150ml water and kale into the onion mix. Bring to a simmer, cover and cook over a low heat for 10 mins. Stir in the roasted veg and set aside.
- Heat the oven to 180C/160C fan/Gas 6. Lay out 8 tortillas, divide the cooked tomato mixture between them and roll up. Lay these tucked neatly into a baking dish – about 25 x 35cm or 35cm round.
- Pour the remaining tinned tomatoes over the top of the enchiladas, then sprinkle over the cheese. Place in the oven to bake for 25-30 mins until the cheese has melted and the enchiladas are piping hot.
- Mix together the salsa ingredients while the enchiladas are cooking, season well to taste.
- Serve with the extra coriander, guacamole and the salsa.
- See more Christmas leftovers recipes
