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We continue to be amazed at how well the children have settled, well done to all our fab pupils. As restrictions lift nationally, the academy will also look to 'ease' some areas. This will be done in a careful and progamatic way. We will not put pupils and staff at risk. The academy will remain vigilant, and we ask that parents do the same and support us to continue to get things back on 'an even keel'. As the children are settled, we will now be implementing the LA and national guidance on absence and lateness......thank you for your support in getting the children to school and on time, it helps them to settle in the morning and helps us to support their learning.
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Freemantle

Church of England Community Academy

Vegetarian Enchiladas

Ingredients:

  • 2 red or yellow peppers
  • 1 tin of sweetcorn
  • 1x400g tin kidney beans
  • mushrooms
  • 6 spring onions
  • 1 fresh red chili
  • herbs
  • 2 cloves garlic
  • 1x400g plum tomatoes
  • 8 small corn tortillas
  • 40g cheese

 

Method:

  1. Preheat the oven to 200C/400F/Gas 6.
  2. Chop the peppers into 1.5cm chunks and add to frying pan.
  3. Trim, finely and slice spring onions.
  4. Deseed, finely slice the chili.
  5. Add to frying pan along with sweetcorn and onions.
  6. Slice the mushroom and add to the pan.
  7. Add the beans and season well with salt and freshly ground pepper.
  8. Add 1/2 pint of water to the tomatoes and add half the tomatoes and add half  the cheese to the pan
  9. Simmer until the cheese is melted and the veg are softened.
  10. Divide the vegetable mixture between 8 corn tortillas and roll them up. Line them up in a snug-fitting baking dish (roughly 20cmx30cm). Pour over the tomato sauce, cheddar on top.
  11. Pop in oven for 20 mins or until bubbling hot.

 

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