Spicy Bean Enchiladas
Serves: 4
Ready in: 15 to 30 mins
Cost CuttingEco FriendlyFreezes WellQuick Make
Ditch the takeaway and cook these instead. Saturday night cooking is meant for meals like these
Ingredients:
1 tbsp sunflower oil1 large red pepper, deseeded and chopped
1 onion, chopped
2 x 395g cans essential Waitrose Kidney Beans in Chilli Sauce
1/4 tsp cayenne pepper
pack of 8 plain flour tortillas
75g vegetarian Cheddar, grated
170ml tub essential soured cream
1 green chilli, chopped
method:
- Preheat the oven to 200C/400F/Gas 6. Heat the oil in a pan and cook the pepper and onion for five minutes until softened. Stir in the beans.
- Divide the bean mixture between the tortillas and sprinkle with a little cheese (reserve some) then roll up and lay snugly in an ovenproof dish.
- Spoon over the cream and scatter with the green chilli and reserved cheese. Cover the dish with foil and bake for ten minutes, then remove the foil for a further ten minutes until golden and piping hot.
