Quick beany enchiladas

Name: Quick beany enchiladas
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Mexican
Ingredients: 1 tbsp sunflower oil, plus extra for greasing; 100g/3½oz frozen chopped onion (or 1 medium onion, peeled and roughly chopped); 100g/3½oz mixed frozen peppers (or 1 yellow pepper, de-seeded and sliced); 1 x 400g tin chopped tomatoes; 1 x 400g tin red kidney beans in chilli sauce; 1 tbsp freshly squeezed lime or lemon juice; 3 heaped tbsp chopped fresh coriander, plus extra to garnish; 4 x 40g/1½oz ready-made flour tortillas; 75g/2½oz mature cheddar, coarsely grated; salt and freshly ground black pepper

Instructions

Prep:30minCook:1h

These vegetarian enchiladas are a money-saving gem and they take just a few minutes to make. This meal provides 648 kcal, 28g protein, 74g carbohydrate (of which 15g sugars), 26g fat (of which 12g saturates), 18g fibre and 3.2g salt per portion.

Updated at: Thu, 21 Nov 2024 12:27:20 GMT