Topped with cheese and bursting with peppers, onion, sweetcorn and courgette, vegetable chilli enchiladas are a classic Mexican treat.


  • 6 Warburtons Gluten Free White Wraps
  • 1 tbs vegetable or light olive oil, plus a little for oiling the dish
  • 1 stick of celery, sliced
  • 1 small onion
  • 1 red, green or yellow pepper, diced
  • 1 courgette, diced
  • 2 fresh chillies (red or green)
  • 1 large clove garlic, chopped or crushed
  • ½ tsp paprika
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp dried oregano
  • 400g tin/carton chopped tomatoes
  • 1 tin pinto beans in water, rinsed and drained (or use kidney or borlotti beans if preferred)
  • 2 tbs fresh, frozen or tinned sweetcorn
  • 4 tbs water
  • 1 Freshly ground black pepper
  • A few sprigs fresh coriander, chopped
  • 350g jar passata
  • Pinch sea salt
  • Pinch paprika
  • 2 spring onions, sliced
  • 50g cheddar cheese, grated
  • A dollop of sour cream and salsa
  1. Heat the oil in a large frying pan or non-stick saucepan and add the celery, onion, diced pepper and courgette. Stir fry for 3-5 minutes until starting to soften, then turn down the heat to low. Add the chillies, garlic, ground spices and oregano, and fry
  2. Preheat the oven to 180°C/160°C fan/Gas 4. Lightly oil a large ovenproof dish.
  3. Add the beans, sweetcorn, water and black pepper to the pan and cook for a further 10 minutes, then stir in the fresh chopped coriander and turn off the heat.
  4. Pour the passata into another saucepan and season with a little salt. Simmer for 5 minutes until slightly thickened.
  5. Divide the vegetable mixture between the wraps and carefully roll them up. Place them into the oiled dish, tucking in any vegetables that may fall out.
  6. Pour the tomato sauce over the middle of the rolls and dust a little paprika over the top of the sauce and wraps. Sprinkle the cheese over the tomato sauce, and place the dish in the oven for 10-15 minutes until the cheese has melted.
  7. Serve sprinkled with the spring onions and with salsa and sour cream on the side.