Red Pepper & Courgette Enchiladas

Serves 2

• 1 small red pepper, cut into strips
• 1 courgette, cut into batons
• 1 small red onion, cut into wedges
• Olive oil to drizzle
• 1/2 red chilli, finely sliced
• 1/2 tsp ground coriander – toasted in a pan for 1 minute
• 1/2 tsp ground cumin – toasted in a pan for 1 minute
• Handful fresh coriander, chopped
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 400g ripe tomatoes, chopped
• 2 flour tortillas
• 50g grated cheddar
• 50g grated mozzarella

1. Heat the oven to 200°C/gas 6.
2. Toss the pepper, courgette and red onion in a little oil in a large bowl.
3. Heat a frying pan over a high heat and fry the veg in batches until tender.
4. Toss the fried veg in a bowl with the chilli, ground spices and coriander.
5. Tip back into the pan with a little oil and cook for 4-5 minutes.
6. In a wide saucepan, heat a little oil and gently fry the chopped onion for 6-7 minutes.
7. Add the garlic and cook for 1 minute, then add the tomatoes and cook for 15-20 minutes.
8. Divide the veg among the tortillas and roll up.
9. Spoon a third of the sauce into an ovenproof dish, put the tortillas on top, then pour over the remaining sauce and scatter with the cheese.
10. Bake for 15-20 minutes until golden and bubbling.