Quick Beany Enchiladas
Ingredients
1 medium onion, peeled and chopped
1 yellow pepper, de-seeded and sliced
Tbsp paprika, chilli flake mix or fajita/cajun spice blend or chipotle paste
1 x 400g tin chopped tomatoes
1 x 400g tin red kidney beans (in chilli sauce would be great!)
1/2 freshly squeezed lime
Chopped fresh coriander including stalks, plus extra to garnish
4 x flour tortillas
75g mature cheddar, coarsely grated
Salt, pepper, oil
Prep time – 10 mins
Cooking time – 30 mins
Serves 4 people
Method
Step 1
Heat the oil in a large non-stick frying pan over a medium heat. Add the onion and peppers and fry for 3–4 minutes, or until softened and beginning to turn golden-brown. Stir in the spice blend, chopped tomatoes and kidney beans.n a baking dish.
Step 2
Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer gently for 10 minutes, or until the sauce is thick and glossy.
Step 3
Remove the pan from the heat, then stir in the lime juice and half the chopped coriander. Season, to taste, with salt and plenty of black pepper.
Step 4
Preheat the oven to 200C/180C Fan/Gas 6 (or can stick in air fryer!)
Step 5
Brush the insides of a shallow ovenproof dish all over with a little oil. Place one of the flour tortillas in the dish and spoon one-quarter of the bean mixture into the centre. Roll up the tortilla and push it to one side of the dish. Repeat the process with the remaining flour tortillas and bean mixture, lining the rolled tortillas up against each other.
Step 6
Sprinkle the enchiladas with the grated cheese and bake in the oven for 20 minutes, or until the cheese has melted and turned golden-brown. Just before serving, garnish the enchiladas with fresh coriander.
Step 7
To serve, divide the enchiladas equally among the serving plates. Serve with a salad & wedges or chips/jacket potato & more lime wedges and chilli to taste : )