Red Capsicum and Zucchini Enchiladas
Red 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 toasted ground cumin and coriander
  • Handful of chopped coriander
  • 1 chopped onion
  • 2 crushed garlic cloves
  • 800g chopped tomatoes
  • 4 flour tortillas
  • 100g grated mozzarella
  • 100g grated cheddar
  • Preheat the oven to 200C. Toss the capsicums, zucchinis and red onion in a little oil, then fry until tender. Toss the veggies into a bowl with the ground spices, chilli and coriander. Mix together, then tip back into the pan and cook for 5 mins more.
  • Fry the chopped onion in a separate saucepan for 7 mins, with a splash of oil. Add the garlic, cook for 1 min more, then tip into the tomatoes and cook for 20 mins until thick and saucy. Divide the vegetable mixture among the tortillas, and roll up. Spoon a third of the sauce into a baking dish, place the rolled tortillas on top, then pour over the remaining sauce and scatter with the cheeses. Bake for 20 mins, then serve immediately.
40 mins
4 serving

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