I really love Mexican flavours and this super tasty easy recipe makes a great mid-week meal. Unfortunately once again my food photography has been a disaster but I promise it tastes absolutely delicious even if it looks a bit weird in this picture. Oh… and it’s vegetarian too!
1 green pepper
1 red pepper
1 yellow pepper
1 orange pepper (or any combination of the above)
1/2 a red onion
2 cups of frozen or tinned sweetcorn
Hot chili powder
1 tin or refried beans
2 cups cheese
1 enchilada kit – Old El Paso or similar – I used Sainsbury’s own brand
OR1 cup of enchilada sauce
8 corn wraps
Preheat your oven to 180 C. Chop the peppers and onion into 1 inch chunks.. Spread out across a baking sheet. Sprinkle with chilli, paprika, cumin and salt. I didn’t measure… I just gave it a hearty sprinkle of each. Obviously if you want it hot, put more chilli or if not, put less. Spread the corn across another baking sheet, also sprinkle with the chilli, paprika, cumin and salt. Put both baking trays in the oven and roast for 20 minutes, turning half way.
While the veggies are roasting, cut the wraps from your kit into 1cm wide strips. Spread a little enchilada sauce in the bottom of a medium sized oven safe baking dish and spread out a layer of the wrap strips. Put the refried beans in a bowl and mix with a little water to get a spreadable consistency.
When the veggies are done mix them together and then add half of them to the baking dish. Cover with half the remaining enchilada sauce and then another layer of wrap strips. Spread across the refried beans and half the cheese. Then another layer of wrap strips, another layer of veg and another layer of enchilada sauce. Finish with a layer of wrap strips and then the rest of the cheese and a final sprinkle of smoked paprika.
Return to the oven and bake for 20 minutes. Serve with guacamole and salsa.