Vego Pizzeria Enchiladas

Nutrition per serve

Ingredients

• 1pcs capsicum
• 30g pitted kalamata olives
• 50g cheddar
• 400g cannellini beans
• 10g Italian seasoning
• 410g tomato puree
• 6pcs flour tortillas
• 15ml barbecue sauce

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Line a medium baking dish with baking paper. Thinly slice the capsicum and olives. Coarsely grate the cheese. Drain and rinse the beans.
2. Step 2 — Make filling
   Put the beans and Italian seasoning in a large bowl and coarsely mash. Add the capsicum, half the cheese, one-quarter of the tomato puree and 1 tbs barbecue sauce and stir to combine. Season with salt and pepper.
3. Step 3 — Assemble enchiladas
   Put the tortillas on a clean work surface. Spoon the capsicum mixture down the centre of each tortilla and roll to enclose, then put in the lined dish, seam-side down.
4. Step 4 — Bake enchiladas
   Pour one-quarter of the tomato puree* over the enchiladas. Season with salt and pepper, then scatter with the remaining cheese. Bake for 18 mins or until golden and the cheese is melted.
5. Step 5 — Serve up
   Scatter the enchiladas with the olives. Divide among plates or pop the tray bake on the table for everyone to help themselves. Enjoy!
6. Step 6 — Make it yours
   If you have any herbs in the crisper drawer that need to be used, chop them up and scatter over the enchiladas before serving. Fresh coriander or parsley would work well.

Allergens

Milch, Sulfit, Gluten, Wheat