Cheesy Saucy Enchiladas with Leftover Meat and Veggies
Ingredients
- 2 tbsp olive oil
- 6 spring onions
- 2 garlic cloves
- 2 red peppers
- 4 large handfuls baby spinach
- handful fresh coriander
- 1 can black beans
- 1 cup grated cheese
- 3 cups leftover lamb
- 1 tsp salt
- 1 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp chilli flakes
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp dried onion
- 2.5 cups tomato passata
- 0.5 tsp paprika
- 6 tortillas
Preparation
Preheat oven to 180C
Heat the olive oil in a large pan and cook the spring onions until soft
Add the spices and red pepper and cook for a few more minutes
Add the spinach, garlic, and coriander and cook until the spinach is wilted
Remove from heat and add the black beans, lamb, cheese, and salt. Mix well
Lay out the tortillas and divide the mixture between them. Wrap them tightly
Pour two-thirds of the tomato sauce into the base of an ovenproof dish. Place the wraps on top
Pour the remaining sauce over the wraps
Sprinkle extra cheese on top. Use as much or as little as you want
Bake for around 25 minutes until golden brown. Enjoy
This recipe works well with leftover meat, beans, or vegetables for a budget-friendly meal
For a vegetarian version, double the beans or use chickpeas instead of meat