This is one of my favourite meals. You can vary the spice mix or the amount of spice mix to make it more or less spicy…
½ tsp hot chilli powder
1 tsp paprika
½ tsp cumin
½ tsp chipotle or smoked paprika
1½ tsp ground coriander
1 tsp sugar
1 stock cube
Natural yoghurt/sour cream (optional)
Grated cheese (optional)
Fresh coriander (optional)
Pre-heat oven to about 200 degrees/gas mark 7.
Mix together all the spices, sugar and crumbled stock cube.
Peel and chop carrots into fat matchsticks. Cut broccoli into little trees, and onion into rough chunks. Toss in a (very) little oil, and sprinkle with a couple of teaspoons of spice mix. Mix well in a big roasting dish, and pop into the oven. Halve the pepper, remove the seeds, and cut it into bits. Peel and quarter the mushrooms, roughly chop the tomatoes. Once carrots etc have been cooking for about 15mins, add the other veg and more spice mix. Stir, and return to oven. After 10 mins, add sweetcorn, rest of spice mix. Stir again, and cook for another 10 mins. You should need barely any oil because the peppers, mushrooms and tomatoes all give out liquid as they cook, but if it’s catching underneath or looking dry then add a little more oil.
Remove from oven, and squeeze over the juice of a lime (if using). Add roughly chopped coriander, if using. Serve the vegetables in wraps/tortillas with any/all of grated cheese, guacamole, yoghurt… if you like your food really hot, add a few drops of hot sauce. Fold over the bottom and then roll up. Be warned that they will leak – probably best eaten with knife and fork!