Cheesy Chilli Enchiladas Recipe

Ingredients

1 onion
1 garlic clove
2 red peppers
1 tbsp fajita spice blend
690g passata
200g soya mince
1 red onion
1 lime
200g mature cheddar
4 burrito wraps
A handful of coriander

Prep: 20 mins | Cook: 40 mins

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Method

1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Peel and finely chop the onion. Peel and finely slice the garlic clove. Halve the peppers, scoop out the seeds and white pith, then roughly chop.

2. Drizzle 1 tbsp oil into a large pan over a medium heat. Slide in the onion, garlic and peppers, then add the fajita seasoning and a good pinch of salt and pepper. Fry the veg for 10 mins, stirring often, till softened.

3. Meanwhile, fill and boil your kettle. When the veg have softened, pour in the passata and 500ml hot water from the kettle. Tip the soya mince into the pan and stir well till combined. Bring the sauce to a simmer, then reduce the heat to low, pop a lid on the pan and cook for 10 mins, stirring occasionally.

4. Meanwhile, peel and thinly slice the red onion, slide it into a small bowl and season with a pinch of salt and pepper. Squeeze the juice from one half of the lime into the bowl, scrunch together, then pop to one side to lightly pickle.

5. Coarsely grate the cheddar cheese into a bowl. When the sauce has cooked for 10 mins, stir half of the cheese into the sauce. Squeeze in the juice from the remaining lime half and stir well to combine. Taste the sauce and add a pinch of salt and pepper, if you think it needs it. Remove from the heat.

6. Lay a wrap on a board or plate and add a few spoonfuls of the sauce to fill. Roll the flatbread around the sauce and arrange it into a deep, ovenproof dish. Repeat with the remaining flatbreads till all four are arranged snugly side-by-side. Spoon the remaining sauce over the flatbreads and sprinkle over the remaining cheese.

7. Slide the dish into the oven and bake for 20 mins, till golden and bubbling on top.

8. Roughly chop the coriander leaves and stalks. Divide the cooked enchiladas and sauce between plates and top with the lightly pickled onions. Sprinkle over the coriander and serve.

9. Love Your Leftovers
The enchilladas will keep well in the fridge for up to 3 days, stored in an airtight tub. Divide the enchilladas between the tubs, seal and store. This is best reheated in the microwave till piping hot.