Speasy (Speedy, Cheesy And Easy) Baked Veggie Enchiladas

Ingredients

• Wraps
• Cheese...and more cheese - grated
• Passata - for the topping
• Refried beans @oldelpasouk
• Sour cream
• Oil
• 2 garlic cloves finely chopped
• 1 red chilli finely chopped
• 1 pepper diced
• 4-5 mushrooms sliced
• 1 red onion sliced
• 1 heaped teaspoon cumin powder
• 1 heaped teaspoon paprika powder
• 1/4 lime - squeezed for juice
• Handful of coriander - chopped
• Salt and pepper to taste

Instructions

1. 1

   --- Steps ---

2. 2

   Sauté the garlic and chilli in the oil for about 30secomds

3. 3

   Add the onions, peppers and mushrooms

4. 4

   Sprinkle in the cumin and paprika powder, coriander, salt and pepper and drizzle in the lime juice

5. 5

   The above should only take about 10 minutes to make - even the chopping (the crunchy vegetables don't need to be cooked for too long as they will cook in the oven)

6. 6

   In a wrap, spread the vegetable filling, add a dollop of refined beans, sour cream and cheese and close - repeat the process and pop in the baking tray.

7. 7

   Top with passata and yes...more cheese and bake on the top shelf 15mins or until the cheese has melted.

8. 8

   Bung the sweet potatoes in the oven at the same time (thinner wedges will help them cook quicker)

9. 9

   For the sweet potato wedges...

10. 10

    Simply cut the sweet potato into wedges - pop in a baking tray

11. 11

    Sprinkle on some cumin seeds, chilli flakes, salt and pepper and drizzle with some olive oil