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Jamie's smoky veggie enchiladas recipe

Jamie's smoky veggie enchiladas recipe

8 ratings

Jamie says: "Here, I’m dry-frying leftover veg to intensify their lovely flavour for the perfect filling in these super-comforting enchiladas. Then all you need to do is simply pour over a quick tomato sauce, dot with cheese and bake until golden and bubbling." See method

  • Serves 2
  • 15 mins to prepare and 35 mins to cook
  • 489 calories / serving
  • Vegetarian


  • 300g leftover roasted root vegetables and greens
  • ½ a bunch of spring onions
  • 1 teaspoon smoked paprika
  • ½ a bunch of fresh coriander (10g)
  • 1 fresh red chilli
  • red wine vinegar
  • olive oil
  • 2 cloves of garlic
  • 1 x 400g tin of quality plum tomatoes
  • 4 small tortilla wraps
  • 100g cottage cheese
  • ½ a lime (optional)

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    4g 22%
  • Sugars

    31g 15%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 63.3g Protein 18g Fibre 8.7g


Jamie Oliver 155x255

  1. Preheat the oven to 200°C/400°F/gas 6. Roughly chop the leftover veg and spring onions into 2cm pieces (saving the green tops for later), then toss with the paprika. Dry-fry in a large non-stick frying pan over a high heat, turning regularly until charred, then remove to a bowl.
  2. Tear in most of the coriander leaves (reserving a few leaves and the stalks), then deseed and finely chop the chilli and add to the bowl. Drizzle in ½ a tbsp of red wine vinegar and mix well.
  3. Quickly wipe out the pan with a ball of kitchen paper, then place it back over a medium-low heat and drizzle in 1 tablespoon of olive oil. Finely chop the coriander stalks, and peel and finely slice the garlic, then add to the pan and cook for 30 seconds, or until lightly golden. Scrunch in the tomatoes, adding ½ a tin’s worth of water, then bring to the boil and simmer over a low heat for 5 minutes, or until thickened. Blitz until smooth, then season to taste with sea salt and black pepper.
  4. Divide the charred veg between the tortillas, roll them up and arrange in a 20cm x 25cm baking dish. Pour over the tomato sauce and dot over the cottage cheese, then drizzle with ½ a tbsp of olive oil. Bake for 25 minutes, or until golden and bubbling. Finely slice the spring onion green tops and pick over the reserved coriander leaves, then sprinkle over the enchiladas and serve. Delicious served with lime wedges for squeezing over, if you like.

Tip: Feel free to swap the cottage cheese for 60g of Cheddar for a more indulgent treat.

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