Child-Friendly Vegetarian Enchiladas

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I was wondering what to cook for dinner the other night, so I had a delve in the freezer and pulled out a pack of wraps and some home made tomato sauce. I had various vegetables to use up in the fridge and plenty of store-cupboard ingredients, so I decided upon making vegetarian enchiladas.

These enchiladas have a mild child-friendly, baked-bean chilli filling. You could, of course add some extra chopped jalapenos if you want to spice things up! You can use the same mixture to fill burritos, top jacket potatoes, or to stuff peppers with.

• 1 onion, diced
• 1 bell pepper, diced
• 2 carrots/1 small sweet potato/1 courgette/zucchini, grated
• 6-8 mushrooms, sliced
• 1 small tin of sweetcorn or 150g frozen sweetcorn
• 1 tin of chopped tomatoes
• 1 clove of garlic, crushed
• 1 tin of baked beans (or mixed beans in mild chilli sauce)
• 2 tsp mild chilli powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 6 tortilla wraps
• 1 portion of tomato & chilli pasta sauce
• 100g/4oz grated cheese or vegan cheese

Heat 1 tbsp of olive oil in a pan.
Add the onion and cook for 2 minutes. Then add the herbs and spices, the mushrooms, pepper and carrots/sweet potato/courgette and cook for a further 2-3 minutes, until softened slightly.
Stir in the tomato puree, garlic, sweetcorn and baked beans.
Allow to simmer for 5 minutes, stirring occasionally.


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Pour about ¼ of the tomato sauce into the bottom of an oven proof dish.
Divide the chilli mixture between the wraps. Roll them up and place (seam side down) in a row in the dish.
Pour the remaining sauce over the wraps and top with the grated cheese.
Cook for 20-30 minutes at 160C/150C Fan/Gas 3.

Serve with a green salad, soured cream/guacamole/salsa etc.

Alternative: Use frozen mixed vegetables and a jar of ready-made pasta sauce for an even speedier dinner.