Veggie enchiladas with tomatillo sauce

Ingredients

• 350 g of tomatillos
• 2 green chillies, small, deseeded and cut into several chunks
• 200 ml of vegetable stock
• 1 tbsp of oil
• 125 g of mushrooms, diced
• 150 g of broccoli, florets and stem, cut into small pieces
• 250 g of cherry tomatoes, halved
• 1 corn on the cob, kernels removed, or 100g sweetcorn kernels
• 400 g of tinned red kidney beans, drained and rinsed (240g drained weight)
• 2 garlic cloves, peeled
• 4 tbsp of fresh coriander
• 6 flour tortillas, large
• 100 g of cheddar, grated, or cheese of your choice

Instructions

1. 1

   Remove the papery leaves from the tomatillos, and give them a good wash (they can be a bit sticky underneath the leaves). Place them in a saucepan with the green chilli and the stock. Simmer gently for around 10 minutes, until the tomatillos are soft

2. 2

   Meanwhile, heat the oil in a large frying pan, and add the mushrooms and broccoli. Cook over a medium heat for a few minutes, then add the tomatoes and cook for about 5 more minutes. Add the corn kernels and drained kidney beans, and set aside

3. 3

   When the tomatillos are soft, transfer the mixture (including the stock) to a blender, along with the garlic cloves and coriander. Blend until smooth. Add a couple of tablespoons of the sauce to the base of a large baking dish, and spread around

4. 4

   Spoon around a sixth of the vegetable mixture along the centre of a large flour tortilla, and roll tightly. Place it in the baking dish, and repeat with the remaining vegetables and tortillas. Pour over the remaining tomatillo sauce, and top with the grated cheese

5. 5

   Preheat the oven to 190°C/gas mark 5

6. 6

   Bake for around 30 minutes, until the cheese is nice and crispy