Veggie Baked Enchiladas

Name: Veggie Baked Enchiladas | Asda Good Living
Total time: 1 h 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tbsp Olive Oil; 1 Red Onion, finely chopped; 2 Red Peppers, finely chopped; 2 Medium Sweet Potatoes, peeled and cut into 1cm pieces; 1 tbsp Ground Cumin; 1 tbsp Smoked Paprika; 1 tbsp Dried Oregano; 1–2 pinches Cook by Asda Crushed Chillies or Cook by Asda Chipotle Chilli Flakes; Pinch of Ground Cinnamon; 2 tbsp Tomato Purée; 3 Garlic Cloves, crushed; 2 x 400g tins Chopped Tomatoes; 2 x 400g tins Black Beans, drained and rinsed; 1½ tbsp Red Wine Vinegar; Pinch of Caster Sugar (optional); 180g bag Asda Mild & Tender Baby Spinach; 8 Asda Wheat & Corn Tortillas; 100g Asda British Light Extra Mature Cheddar; ½ Small Red Onion, finely diced; ½ x 30g Pack Fresh Coriander, roughly chopped; Mexican-Style Pickled Jalapeños (optional); Lime Wedges (optional); 100ml Half Fat Soured Cream (optional)

It's a team effort from the veggie stars of the season with this hearty dish. You can even get a head start by making the bean mixture the day before.

By Asda Good Living,30th May 2024

Cook: 1 Hour 15 Mins

Serves: 4

Price: £2.40 per serving

Nutritional Information

Each 607g serving contains

Energy
18034kj
710kcal

36%

Fat
15.2g

Low
22%

Saturates
6.1g

High
31%

Sugars
31g

High
34%

Salt
1.34g

Low
22%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2971kj/710kcal

Ingredients

For the Filling

1 tbsp Olive Oil

1 Red Onion, finely chopped

2 Red Peppers, finely chopped

2 Medium Sweet Potatoes, peeled and cut into 1cm pieces

1 tbsp Ground Cumin

1 tbsp Smoked Paprika

1 tbsp Dried Oregano

1–2 pinches Cook by Asda Crushed Chillies or Cook by Asda Chipotle Chilli Flakes

Pinch of Ground Cinnamon

2 tbsp Tomato Purée

3 Garlic Cloves, crushed

2 x 400g tins Chopped Tomatoes

2 x 400g tins Black Beans, drained and rinsed

1½ tbsp Red Wine Vinegar

Pinch of Caster Sugar (optional)

180g bag Asda Mild & Tender Baby Spinach

To assemble and serve

8 Asda Wheat & Corn Tortillas

100g Asda British Light Extra Mature Cheddar

½ Small Red Onion, finely diced

½ x 30g Pack Fresh Coriander, roughly chopped

Mexican-Style Pickled Jalapeños (optional)

Lime Wedges (optional)

100ml Half Fat Soured Cream (optional)

Method

Heat the oil in a large, high-sided frying pan over a medium-high heat. Once hot, add the onion, peppers and sweet potatoes and cook, stirring regularly, for about 8–10 mins.

Turn the heat down to medium then add the cumin, paprika, oregano, chilli flakes, cinnamon, tomato purée and garlic. Cook, stirring, for 2 mins more, until aromatic. Add the chopped tomatoes, 300ml water, black beans, red wine vinegar and sugar (if using).

Season, bring to a simmer and cook for 25 mins, until the veg is tender and the sauce thickened. Taste and adjust seasoning and spice. In the final few mins, add the spinach a handful at a time, stirring, until wilted. If making this in advance, transfer the cooked and cooled mixture to an airtight container. Leave to cool completely then chill in the fridge for up to 3 days, or freeze for up to 3 months. If freezing, defrost overnight in the fridge before continuing with step 4.

Preheat the oven to 200°C/180°C fan/gas 6. Add a couple of large spoonful's of the bean mixture to a high-sided 20x30cm baking dish, spreading out so it covers the base. Lay a tortilla out on a chopping board and add a couple of spoonful's of the bean mixture in a line along the middle of it. Bring the sides of the tortilla up and over to encase the bean mixture, then carefully add it to one end of the baking dish, seam-side down.

Repeat with the remaining tortillas and bean mixture, nestling them next to each other in a line. Scatter over the cheese and bake for 25–30 mins, until deep golden brown and bubbling.

Leave to stand for 5 mins. Serve with diced onion, coriander, jalapeños, lime wedges and soured cream, if using.