Vegetable Enchiladas

from Cara Slade

4 flour tortillas
3/4 cup cheddar cheese, grated

Filling:
2 and 3/4 ounces spinach
2 tbsp olive oil
8 baby sweet corn cobs, sliced
1 oz frozen peas, thawed
1 (red) bell pepper, diced
1 carrot, diced
1 leek, sliced
1 red chilli, chopped
salt and pepper

Sauce:
1 and 1/4 cups diced tomatoes
2 shallots, chopped
1 garlic clove, crushed
1 and 1/4 vegetable stock
1 tsp sugar
1 tsp chilli powder

1. To make the filling, blanch the spinach in a pan of boiling water for 2 minutes, drain well and chop.

2. Heat the olive oil in a frying pan and saute the corn, peas, bell pepper, carrot, leek, garlic and chilli for 3-4 minutes, stirring briskly. Stir in the spinach and season with salt and pepper to taste.

3. Put all of the sauce ingredients in a saucepan and bring to a boil, stirring. Cook over a high heat for 20 minutes, stirring, until thickened and reduced by a third.

4. Spoon a quarter of the filling along the centre of each tortilla. Roll the tortillas around the filling and place in an ovenproof dish, seam-side down.

5. Pour the sauce over the tortillas and sprinkle the cheese on top. Cook in a preheated over at 350 degrees, for 20 minutes or until thhe cheese has all melted and browned. Serve immediately.