Vegetarian enchiladas
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Ingredients
1 ripe avocado, peeled and cubed
a handful of mint leaves, chopped
juice of 1 lime
2 tbsp olive oil
½ red onion, finely chopped
1 courgette, sliced into strips
2 red peppers, sliced into strips
30g fajita spice mix (homemade or shop-bought)
1 garlic clove, crushed
2 tortilla wraps
60ml tomato passata
50g Cheddar, grated (optional, remove for vegan or use vegan approved option)
2 tbsp Greek yoghurt, to serve (optional, remove for vegan or use vegan approved option)
Method
Preheat the oven to 180°C/350°F/gas 4.
Use a fork to mash the avocado, mint and lime juice in a small bowl and set aside.
Heat the olive oil in a pan over a medium heat. Add the onion and cook for about 10 minutes, until softened.
Add the peppers, courgette, spice mix and garlic and cook for 3–5 minutes, then set aside.
Divide the avocado mixture between the two tortillas, spreading it into an even layer. Add a layer of passata, followed by a layer of peppers and courgette mixture.
Neatly roll each tortilla, then place them side by side in an ovenproof dish.
Sprinkle the Cheddar over and place in the oven.
Bake for 15–20 minutes.
Divide the enchiladas between warmed serving plates and top each one with a dollop of Greek yoghurt.
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