Veggie Enchiladas

• Enchiladas are great for lunch or dinner.
• I often make a double batch of this at lunchtime so that I could eat it for dinner as well.
• Having the same lunch and dinner is ideal when you’re very busy and still want something healthy and tasty. Don’t overcomplicate life!

Prep Time: 10 minutes Cook Time: 30 minutes Serves: 2 Nutritional information:

• • Protein: 15.4g
  • Fat: 31.2g
  • Fibre: 12.5g
  • Carbohydrates: 93.4g
  • Calories: 716

Ingredients:

• 1 ripe avocado, peeled and cubed
• a handful of mint leaves, chopped
• juice of 1 lime
• 2 tbsp olive oil
• ½ red onion, finely chopped
• 1 Courgette sliced into strips
• 2 red peppers sliced into strips
• 30g fajita spice mix (homemade or shop-bought)
• 1 garlic clove, crushed
• 2 tortilla wraps
• 60ml tomato passata
• 50g Cheddar, grated (optional, remove for vegan or use vegan approved option)
• 2 tbsp Greek yoghurt, to serve (optional, remove for vegan or use vegan approved option)

Method:  

1. Preheat the oven to 180°C/350°F/gas 4.
2. Use a fork to mash the avocado, mint and lime juice in a small bowl and set aside.
3. Heat the olive oil in a pan over a medium heat. Add the onion and cook for about 10 minutes, until softened.
4. Add the peppers, courgette, spice mix and garlic and cook for 3–5 minutes, then set aside.
5. Divide the avocado mixture between the two tortillas, spreading it into an even layer. Add a layer of passata, followed by a layer of peppers and courgette mixture.
6. Neatly roll each tortilla, then place them side by side in an ovenproof dish.
7. Sprinkle the Cheddar over and place in the oven.
8. Bake for 15–20 minutes.
9. Divide the enchiladas between warmed serving plates and top each one with a dollop of Greek yoghurt.
10.