Enchiladas

Veggie enchiladas.

4 Gluten-free wraps

2 cloves of garlic

400g passata

200g peppers

60g mushrooms

80g courgette

1 onion

120g cheddar cheese

20g vegetarian parmesan

Various spices including - paprika, cumin seeds, chilli flakes, ancho chilli powder.

Jalapenos to serve.

Fry the sliced onion, peppers, mushrooms and courgette until softened. Add the diced garlic and continue to fry for a few minutes. Add the spices into the fried vegetables fry for a few minutes then add about 50g of the passata and season. 

Split the vegetable mix between the four wraps, wrap them tightly and fit them into an oven dish pour the rest of the passata over the top, ensuring to cover all of the wraps. Grate the two cheeses and mix them together then sprinkle over the top. Bake until the cheese is melted and golden. 

Once cooked, put some jalapenos on top, serve with dips and wedges.

587 calories not including the wedges and dips.