Vegetable enchilladas with soya bean sprouts

I have modified my previous enchilladas recipe to include soya bean sprouts. It was very nice too!

Serves 4:

4 corn flour tortillas
150g soya bean sprouts
1 red pepper, cut into small dice
2 green chilli peppers, chopped
1 carrots, finely diced
8 baby sweet corn, finely diced
1 handful of frozen peas

For the sauce:
300ml passata
300ml vegetable stock
1 tsp hot chilli powder
1 tsp sugar

+ 150g Cheddar cheese, grated


1. Fry all the vegetable in 2 TBSP of oil until tender.


2. Divide into the 4 tortillas and arrange into an ovenproof dish.

(I had too much filling so pour the rest on top of enchilladas)

3. To make the tomato sauce, mix the passata, vegetable stock, chilli powder and caster sugar in a saucepan and bring to the boil. Leave to simmer for 15-20 minutes until thickened.

4. Pour the tomato sauce over the enchilladas and then sprinkle with the cheese.

5. Place in a pre-heated oven (180 C) for 20 minutes.