MEXI BEAN ENCHILADAS

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Step 1

PREP IT

Step 2

Preheat oven to 220°C (or 200°C fan bake). Grease a baking dish.

Step 3

Finely dice onion.

Step 4

Mince garlic.

Step 5

Grate carrot and cheese.

Step 6

Drain and rinse beans.

Step 7

Roughly chop spinach and set aside separately.

Step 8

COOK IT

Step 9

Heat oil in a frypan on medium-high.

Step 10

Cook onion and carrot for about 3 mins, until softened.

Step 11

Add garlic, corn and Mexican seasoning and cook a further 2-3 mins, until fragrant.

Step 12

Add water measure and beans to pan.

Step 13

Bring to a simmer, reduce heat to medium and cook for about 8 mins, stirring occasionally, until thickened.

Step 14

Stir through spinach and season to taste with salt and pepper.

Step 15

ROLL IT

Step 16

Lay out wraps/tortillas on a flat surface. Divide filling between wraps.

Step 17

Roll up wraps and place into baking dish.

Step 18

BAKE IT

Step 19

Mix together passata and sweet chilli sauce in a bowl. Pour over wraps/tortillas and sprinkle with cheese. Bake in oven for about 15 mins, until cheese is golden. Allow to cool for a few mins before serving.

Step 20

EAT IT

Step 21

Top enchiladas with optional toppings, if desired. Dig in!