Loaded Veg Enchiladas with Grilled Tasty Cheese

Make Sauce:

Preheat oven to 205°C. Add tomatoes to a pot over medium high heat and bring to a simmer. Cook until tomatoes have thickened slightly, about 10 minutes. Taste and add salt and pepper as needed. Remove from heat and set aside.

Cook Filling:

Heat olive oil in a medium pan over medium heat. When oil is shimmering, add garlic and cook until fragrant, about 1 minute. Add carrot, capsicum, corn and cumin/smoked paprika. Cook until slightly tender when pierced with a fork, about 10 minutes. Add a handful of spinach and cook until wilted, about 2 minutes. Remove pan from heat and stir in beans, and ½ of the cheese. Taste and add salt and pepper as needed.

Assemble Enchiladas:

Spread ½ the sauce around bottom of a ovenproof pan (use 2 if necessary). Divide filling into each tortilla and roll up. Place seam side down in pan. Pour over remaining sauce, then sprinkle over remaining cheese.

Bake Enchiladas:

Place pan in oven and bake enchiladas until sauce is bubbling and cheese is melted, about 15 minutes.

You Plate It:

Remove pan from oven and allow to cool for 5 minutes. Divide enchiladas between plates with any remaining spinach and serve immediately. Enjoy!