Speasy (Speedy, Cheesy And Easy) Baked Veggie Enchiladas

Baked Veggie Enchiladas Ingredients

WrapsCheese…and more cheese – gratedPassata – for the toppingRefried beans @oldelpasoukSour cream

Vegetable Filling

Oil2 garlic cloves finely chopped1 red chilli finely chopped1 pepper diced4-5 mushrooms sliced1 red onion sliced1 heaped teaspoon cumin powder1 heaped teaspoon paprika powder1/4 lime – squeezed for juiceHandful of coriander – choppedSalt and pepper to taste

Steps

1 Sauté the garlic and chilli in the oil for about 30secomds2 Add the onions, peppers and mushrooms3 Sprinkle in the cumin and paprika powder, coriander, salt and pepper and drizzle in the lime juiceThe above should only take about 10 minutes to make – even the chopping (the crunchy vegetables don’t need to be cooked for too long as they will cook in the oven)4 In a wrap, spread the vegetable filling, add a dollop of refined beans, sour cream and cheese and close – repeat the process and pop in the baking tray.5 Top with passata and yes…more cheese and bake on the top shelf 15mins or until the cheese has melted.6 Bung the sweet potatoes in the oven at the same time (thinner wedges will help them cook quicker)For the sweet potato wedges…Simply cut the sweet potato into wedges – pop in a baking traySprinkle on some cumin seeds, chilli flakes, salt and pepper and drizzle with some olive oil