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Roasted root veg enchiladas recipe

Roasted root veg enchiladas recipe

5 ratings

A warming winter dish that all the family will love. These enchiladas can use up any leftover veg, so have fun and experiment. See method

  • Serves 4
  • 25 mins to prepare and 40 mins to cook
  • 730 calories / serving
  • Vegetarian


  • 1 onion, peeled and chopped
  • 2 tbsp sunflower oil​
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp oregano
  • 1 clove garlic, crushed
  • 450g leftover roasted root vegetables – squash, carrots, potatoes, parsnips, beetroot
  • 1 tin chopped tomatoes​
  • 100g curly kale, shredded
  • 8 plain or wholemeal tortilla wraps
  • 150g grated cheddar or mozzarella
  • 163g Tesco guacamole, to serve

For the salsa

  • 250g Tesco cherry tomatoes, chopped into quarters
  • 2 spring onions, chopped finely
  • 10g coriander, finely chopped, plus a few extra leaves to garnish
  • 1 lime, zested and squeezed
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    29g 42%
  • Saturates

    11g 56%
  • Sugars

    19g 21%
  • Salt

    2.3g 38%

of the reference intake
Carbohydrate 85g Protein 24.8g Fibre 12.5g


1. Fry the onion over a medium heat in the oil until soft and translucent. Stir in the spices, oregano and garlic. Cook for another minute.

2. Spoon a third of the tinned tomatoes into a small bowl and set aside for later. Stir the remaining tinned tomatoes, 150ml water and kale into the onion mix. Bring to a simmer, cover and cook over a low heat for 10 mins. Stir in the roasted veg and set aside.

3. Heat the oven to 180C/160C fan/Gas 6. Lay out 8 tortillas, divide the cooked tomato mixture between them and roll up. Lay these tucked neatly into a baking dish – about 25 x 35cm or 35cm round.

4. Pour the remaining tinned tomatoes over the top of the enchiladas, then sprinkle over the cheese. Place in the oven to bake for 25-30 mins until the cheese has melted and the enchiladas are piping hot.

5. Mix together the salsa ingredients while the enchiladas are cooking, season well to taste.

6. Serve with the extra coriander, guacamole and the salsa.

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