Vegetarian Enchiladas

Ingredients

• 2 tbsp oil (plus extra for greasing)
• 2 large red onions (halved and thinly sliced)
• 1 red pepper (halved and thinly sliced)
• 1 yellow pepper (halved and thinly sliced)
• 1 green pepper (halved and thinly sliced)
• 1 tin of black beans
• 1 tin of sweetcorn
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp smoked paprika
• 1 tsp chilli powder
• 1 x 360g jar Ballymaloe 100 Recipe Sauce
• 8 flour tortillas
• a handful grated Cheddar cheese

Method

1. Preheat the oven to 200°C (180°C fan). Grease a baking dish with a little oil. Choose a dish that will fit your filled tortillas somewhat snugly.
2. Heat 1 tablespoon of oil in a frying pan on a medium heat. Add the onion and peppers. Cover the pan with a lid to sweat the veg for 10 minutes, until soft. Add the spices and a splash of water and cook for 1 minute more.
3. Add half of the Ballymaloe 100 Recipe Sauce to the pan and stir gently to combine. Add in the black beans and sweetcorn and cook for another 5 minutes just to heat them through.
4. Roughly divide the veg filling into eight portions by eye. Put one tortilla flat on a chopping board and spoon in one portion of the filling along one edge. Wrap the tortilla up tightly, then put it in the greased baking dish, seam side down. Repeat with the remaining filling and tortillas.
5. Pour 1 tablespoon of water into the remaining sauce in the jar and shake to combine and thin it down a little, then pour the sauce over the top of the tortillas, spreading it out with the back of a spoon to cover them in an even layer.
6. Scatter over a handful of grated cheddar. Cook in the preheated oven for 15–20 minutes, until the sauce is bubbling around the edges and the cheese has melted.

Serve each portion with chopped fresh coriander, a dollop of sour cream and a dash of hot sauce on top with a lime wedge on the side for squeezing over.