Delicious Chickpea and Mushroom Enchiladas Recipe

Ingredients

465 g jar roasted peppers, drained

2 tsp. vegetable oil

1 red onion, finely chopped

400 g baby chestnut mushrooms, halved or quartered if large

2 tbsp. chipotle paste

2 garlic cloves, crushed

400 g tin chickpeas, drained and rinsed

Juice 1 lime, plus wedges to serve

Large handful coriander, roughly chopped

75 g vegetarian mature Cheddar or Red Leicester, grated

8 flour tortillas

150 ml soured cream

Directions

Preheat oven to 200°C (180°C fan) mark 6. Whizz 200g of the peppers in the small bowl of a food processor, or using a stick blender, until smooth. Slice the remaining peppers to make 8 long pieces. Set aside.

Heat the oil in a large, deep frying pan over low heat and fry the onion for 5min, until slightly softened. Increase heat to medium, add the mushrooms and fry for 5min, until golden. Stir in the chipotle paste and garlic and cook for 1min. Stir in the chickpeas and pepper purée and bubble for 1min, then remove from the heat and stir in the lime juice, 1/2 the coriander, 25g grated cheese and some seasoning.

Lay a pepper strip in the middle of a tortilla, spread 1/8 of the mushroom filling on top and roll up tightly. Repeat with remaining tortillas, peppers and filling. Arrange the rolls (seam-down) in a single layer in a 2.5 litre ovenproof dish. Spread the soured cream on top, then scatter over the remaining cheese.

Cook in the oven for 25min, or until golden. Scatter over the remaining coriander and serve with lime wedges for squeezing over.

Nutritional Information

Per serving:

Calories: 665

Protein: 24g

Total fat: 26g

Saturates: 10g

Carbs: 81g

Total sugars: 10g

Fibre: 5g