Roasted root veg enchiladas | Tesco Real Food

Ingredients

• 1 onion, peeled and chopped
• 2 tbsp sunflower oil​
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp oregano
• 1 clove garlic, crushed
• 450g leftover roasted root vegetables – squash, carrots, potatoes, parsnips, beetroot
• 1 tin chopped tomatoes​
• 100g curly kale, shredded
• 8 plain or wholemeal tortilla wraps
• 150g grated cheddar or mozzarella
• 163g Tesco guacamole, to serve
• 250g Tesco cherry tomatoes, chopped into quarters
• 2 spring onions, chopped finely
• 10g coriander, finely chopped, plus a few extra leaves to garnish
• 1 lime, zested and squeezed