Roasted vegetable enchilada casserole

All the flavours of your favourite enchiladas, but none of the fiddly rolling or layering – just 15 minutes of effort!

1 red pepper, diced
1 yellow pepper, diced
150g courgette, diced (around half a medium courgette)
120g mushrooms, diced
2tbsp oil
400g tin black beans, drained (240g when drained)
300g enchilada sauce (shop-bought or homemade)
2 flour tortillas
Salt
Black pepper
50g cheddar cheese, grated

View the full recipe at Amuse Your Bouche →