This recipe is a long-standing favourite in my house, and one I have been making for more than 25 years! Made mostly from store cupboard ingredients, it’s rich in fibre and packed with lots of protein, thanks to the beans and cheese, and vitamin C from the colourful peppers. You can substitute other kinds of beans, such as borlotti, black-eyed beans or chickpeas, or add other vegetables, such as chopped broccoli or spinach. For a spicier flavour, use a jar of Enchilada or tomato and chilli pasta sauce instead of the passata.
Recipe from Vegetarian Meals in 30 Minutes: More than 100 Delicious Recipes for Fitness
Serves 4
Preparation time: 10 minutes
Cooking time: 20 minutes
2 tbsp light olive or rapeseed oil
1 onion, finely chopped
1 red pepper, deseeded and diced
1 yellow pepper, deseeded and diced
1 tbsp taco seasoning mix (or mix together 1 tsp cumin, 1 tsp cayenne pepper and ¼ tsp salt)
400 g (14 oz) can red kidney beans, drained and rinsed
200 g (7 oz) can sweetcorn, drained and rinsed
200 g (7 oz) can chopped tomatoes
300 ml (10 fl oz) passata
4 soft wheat tortillas
125 g (4 oz) Cheddar, grated
To serve:
Leafy salad
Preheat the oven to 180 °C/fan 160 °C/gas mark 4.
Heat the oil in a non-stick ovenproof frying pan over a medium-low heat and add the onion. Fry for about 3 minutes until softened, then add the peppers and cook for a further 2 minutes. Mix in the taco seasoning (or spices), followed by the beans, sweetcorn and chopped tomatoes. Cook for a further 2 minutes.
Place 1–2 tablespoons of the passata in an ovenproof dish and spread out evenly along the base (this prevents the enchiladas from sticking to the bottom). Spoon a quarter of mixture in the centre of each tortilla and a little cheese (save some for the topping), then roll up. Place the tortillas folded side down in the dish. Pour the remaining passata over the tortillas and scatter over the rest of the cheese.
Bake in the oven for 15 minutes or until golden on top, then serve with salad.
