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How to make Roast vegetable and white bean enchiladas

Yield = 4
Prep time: 0:20
Cook time: 1:00
Total time: 1:20

Ingredients

  • 2 tbs olive oil
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp paprika
  • Pinch chilli flakes
  • 375ml (1 1/2 cups) tomato pasta sauce
  • 1 tsp sugar
  • 400g can cannellini beans
  • 6 tortillas
  • 40g (1/2 cup) coarsely grated cheese (such as cheddar or mozzarella)
  • 60ml (1/4 cup) cream or sour cream
  • Fresh herbs, to serve
  • 6 cups chopped mixed vegetables

Method

  • Step 1 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.
  • Step 2 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.
  • Step 3 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.
  • Step 4 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.