Capsicum and Zucchini Enchiladas
Capsicum and Zucchini Enchiladas



  • 1 large red capsicum, cut into strips
  • 2 zucchinis, cut into batons
  • 1 red onion, cut into wedges
  • Olive oil
  • 1 red chilli, sliced
  • 1 tsp each of ground cumin and coriander
  • Handful of chopped fresh coriander
  • 1 chopped onion
  • 2 crushed garlic cloves
  • 800g tomatoes, chopped
  • 4 flour tortillas
  • 100g cheddar, grated
  • 100g mozzarella, grated
  • Preheat the oven to 200C. Toss the capsicum, zucchinis and red onion in a splash of oil, then fry until softened. Place the softened veggies in a bowl with the chilli, spices and chopped coriander. Tip back into the pan, and cook for 5 mins more.
  • Heat a little oil in a saucepan and fry the chopped onion for 5-7 mins. Add the garlic, cook for 1 min more, then add the tomatoes and gently cook for 15 minutes, or until collapsed and saucey. Divide the vegetables among the tortillas and roll up. Spoon a third of the sauce into an oven dish, place the tortillas on top, then pour over the rest of the sauce and scatter with the cheeses. Bake for 20 mins, until bubbling and golden, then serve with salad.
30 mins
4 serving

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