Skip the grocery shopping and clear out the fridge for these cheesy vegetarian enchiladas.
- Preheat oven to 180C/160C fan forced. Place mixed vegetables in a roasting pan. Drizzle with 1 tbs of the oil and sprinkle with 1 tsp of the ground coriander. Season. Toss to combine. Roast, stirring occasionally, for 40 minutes or until golden and tender. Set aside to cool.
- Meanwhile, heat remaining oil in frying pan over medium heat. Add cumin, paprika, chilli flakes and remaining coriander. Cook, stirring, for 1 minute or until aromatic. Add pasta sauce and sugar. Bring to boil. Reduce heat to low. Simmer for 3-4 minutes or until sauce thickens slightly.
- Place the vegetables in a large bowl. Rinse and drain cannellini beans and add to bowl with 1/2 cup sauce mixture. Stir to combine. Set aside.
- Increase oven to 200C/180C fan forced. Pour the remaining sauce mixture into the base of a 22 x 35cm (base measurement) baking dish. Divide the vegetable mixture among tortillas and roll to enclose filling. Place, seam side down, into prepared baking dish. Combine the cheese and cream in a small bowl. Spread over the top of the enchiladas. Bake for 20 minutes or until golden. Sprinkle over fresh herbs.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set