I love food that you can prepare ahead and throw into the oven after work for a no fuss dinner. These Vegetable Enchiladas are a perfect example of that and well worth a try.

Serves 4

INGREDIENTS

1 Courgette

1/2 Aubergine

1 Red Onion

1 Tin Butter Beans

1 Bell Pepper

Cayenne Pepper

Smoked Paprika

Garlic Granules

Onion Salt

Mild Chilli Powder

Corn Tortillas

1 Jar Tomato Pasta Sauce

Cheddar Cheese

METHOD

Open the jar of pasta sauce. Add half a teaspoon of cayenne pepper, a teaspoon of garlic granules and a teaspoon of onion salt (my pasta sauce had garlic and onion in it so I left the garlic granules and onion salt out this time).

Stir the spices into the pasta sauce well and set aside.

Dice your vegetables into small chunks, fry them until they soften with a couple tablespoons of oil, a tablespoon smoked paprika, a tablespoon garlic salt, a tablespoon onion salt and a teaspoon mild chilli powder.

Once softened add your tin of pinto beans to the vegetables and half the jar of pasta sauce.

Mix everything together and take off the heat.

Put approximately 2 to 3 tablespoons of the mixture in a line along the centre of a corn tortilla.

Roll the tortilla around the mixture into a tube shape and place in a rectangular baking dish.

Repeat until the dish is full.

Add the rest of the jar of tomato sauce to the top of the tortilla rolls.

Grate cheese over everything and bake for approximately 30 minutes so the tortillas go slightly crunchy.

Serve hot.

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