Pilgrims Choice Medi veg Enchiladas
2 red or yellow peppers sliced
2 courgettes sliced
3 red onion chopped
1 aubergine roughly chopped
1 teaspoon ground cumin
1 teaspoon paprika
1 jar of passata
6 spring onions finely sliced
1 fresh red chilli finely chopped
1 bunch of fresh coriander chopped
2 cloves of garlic finely chopped
8 large plain tortillas
100g Pilgrims Choice mature Cheddar cheese grated
Whack the oven at 200°C. Then place a griddle pan over a high heat until smoking hot.
Chop the peppers, courgettes, aubergine and red onion, throw them on to the griddle and cover them in cumin and paprika.
Grill until charred and bar-marked, turning occasionally. Remove to a plate to cool.
Get a saucepan and pour in the passata, add the spring onions, chilli and garlic then simmer together for 10 minutes.
Lay out the tortillas and start to fill with the medi veg, roll them up and pop them into an ovenproof dish.
Now for the best bit, pour over the rich passata sauce and load them with the grated Pilgrims Choice Mature cheese.
Pop in the oven and cook for 20 minutes until the cheese is melted and bubbling.
Serve alongside a salad and some guacamole. Sorted!
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