Enchilada Lasagne
Ingredients:
1 tsp olive oil
100 - 140g mince of your choice (or 75g Quorn mince)
¼ small courgette, chopped
¼ carrot, grated
¼ red onion, finely chopped
½ red pepper, chopped
50g sweetcorn
60g tomato passata
1 tbsp tomato puree
½ tsp garlic granules
½ tsp Worcestershire sauce
½ vegetable stock cube (low sodium)
¼ tsp dried oregano
½ tsp ground cumin
¼ tsp chilli powder
¼ tsp dried chilli flakes
½ tsp paprika
1 large wholemeal wrap, quartered (or 2 small, halved)
30g cheddar cheese, grated
3-4 cherry tomatoes, halved
Handful of mixed salad leaves
Instructions:
Preheat the oven to 160°C.
Heat a frying pan on a medium heat with 1 tsp olive oil. Add the mince and cook for about 5 minutes until browned.
Add the chopped vegetables (courgette, carrot, onion and peppers) to the pan and stir well.
Turn the heat down and add the sweetcorn, tomato passata, tomato puree, garlic granules, Worcestershire sauce, stock cube, oregano, cumin, chilli powder, dried chilli flakes, and paprika. Stir to combine.
Simmer for about 15 minutes until the sauce has reduced and the vegetables are tender.
Taste test and add more spices if necessary.
To assemble, divide the mince mixture into 3. Place half of the mixture into a suitable oven-proof dish and cover with half of the tortilla wraps.
Repeat with the remaining mixture and tortilla wrap, then sprinkle over the grated cheese and arrange the halved cherry tomatoes on top.
Place the dish in the oven and bake for 20-25 minutes or until the cheese is golden and bubbly.
Remove from the oven and allow to cool slightly (for approx. 10 minutes) before serving with salad leaves.