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Quick Beany Enchiladas
Ingredients
1 tbsp
sunflower oil
100g
frozen chopped onion
100g
mixed frozen peppers
1 x 400g tin
chopped tomatoes
1 x 400g tin
red kidney beans in chilli sauce
1 tbsp
lime juice
3 tbsp
fresh coriander
4 x 40g
flour tortillas
75g
mature cheddar
to taste
salt
to taste
black pepper
Instructions
1
Add onion and peppers; fry until softened.
2
Stir in tomatoes and kidney beans.
3
Bring to a boil, then simmer for 10 minutes.
4
Stir in lime juice and coriander; season with salt and pepper.
5
Preheat oven to 200C/180C Fan/Gas 6.
6
Brush a baking dish with oil and fill tortillas with bean mixture.
7
Place rolled tortillas in the dish, sprinkle with cheese.
8
Bake for 20 minutes until cheese is golden.
9
Garnish with fresh coriander; serve with salad.
Notes
Nutrition Facts
(per serving)
Calories:
648 calories
Servings:
2 servings
Carbohydrates:
74 g
Fat:
26 g
Fiber:
18 g
Protein:
28 g
Sugar:
15 g
Meal Effort
Preparation:
30 minutes
Cook:
30 minutes
Total:
1 hrs