Vegetable Enchiladas

Serves 4

Prep Time 5-10 minutes

Cook Time 25-30 minutes


1 tablespoon oil

½ large onion, chopped

2 cloves garlic, finely chopped

1 teaspoon of chilli powder

1 teaspoon of smoked paprika

100g of Green Isle Baby Carrots

150g Green Isle Spinach

150g Green Isle Sweetcorn

1 x 400g tin of black beans, drained

2 tablespoons of tomato puree

Salt and pepper

4 tortilla wraps

For the sauce

1 teaspoon of oil

½ large onion, chopped

1 x 400g tin of chopped tomatoes

1 teaspoon of smoked paprika

2 tablespoons of tomato puree

Salt and pepper

100g grated cheddar and mozzarella cheese mix



  1. Heat your oven to 180⁰C /Gas mark 5.
  2. Drain the broccoli on kitchen paper. Melt the butter in a saucepan and add the flour stirring together for a minute. Gradually add the milk, whisking all the time. Bring to the boil, reduce the heat and simmer for 4-5 minutes until thickened and smooth. Season well and add the mustard.
  3. Take off the heat, allow cool and add in the grated cheese and the broccoli, coating everything well.
  4. Unroll one of the pastry sheets and place on a lined baking sheet. Spread the broccoli mixture onto the pastry leaving a 2cm border.
  5. Brush the edge of the pastry with the beaten egg. Take the second sheet of pastry and fold it along its length. With a sharp knife, cut across the fold at 1cm intervals again leaving a 2cm border.
  6. Lift the folded pastry onto one side of the base with the fold along the centre.
  7. Carefully separate the pastry, lifting it over the rest of the filling and onto the far edge.
  8. Straighten the cut strips if needed and gently press the pastry on to the egg washed edges.
  9. With a sharp knife trim and cut clean edges all around the pastry and brush with the beaten egg. Cook for 35-40 minutes until the pastry is puffed and golden.