How to make cheesy, tasty, veg-packed green enchiladas in just 30 minutes. This Mexican dinner is super simple and delicious. It's also sugar free, with a gluten free and veggie option, and is a real crowd-pleaser.
- a couple of tbsps olive or coconut oil
- 2-3 courgettes (zucchini), finely diced
- 1 large red onion or 2 medium ones, finely diced
- 200 g (1 1/3 cups) frozen sweetcorn
- a couple of handfuls of fresh baby spinach, optional
- a couple of handfuls of cooked shredded meat (chicken and pork work really well here) or 1x 400g (14oz) tin black beans or cannellini beans
- 1 x 300g (10.5oz) jar of low sugar/sugar free green salsa*
- a couple of handfuls of grated hard cheese like Cheddar
- 4 large wholegrain tortillas (or 8 mini ones - use corn or gluten free versions if needed)
- 2-4 spring onions (scallions), finely sliced
- handful of fresh coriander (cilantro), roughly chopped (swap for parsley or leave out if you're not a coriander fan)
- to serve: sliced avocado or guacamole, sour cream, extra salsa (red or green), jalapeños, mixed salad leaves, or your favourite enchilada extras
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Preheat oven to 200C/400F/gas 6. Gently fry the courgette and onion in the olive or coconut oil over medium heat until softened (about 5 mins). Add the frozen corn and cooked meat to heat through. Add the spinach, if using, 1/2 the jar of salsa and a handful of grated cheese and stir to combine, then divide between the tortilla wraps. Wrap up the tortillas and lay “seam-side” down in a large baking dish. Pour over the rest of the salsa and cheese, then bake for 20-25 minutes, until bubbling and tortillas are starting to brown at the corners. Serve topped with spring onions and coriander and alongside your chosen extras.
*I love this brand, which is sugar free and uses just 7 real food ingredients