Bean and Cheese Enchiladas

A great dish, popular with children, which goes well with a crisp mixed salad or corn on the cob. Although you could use ready-made enchilada sauce, this sauce is relatively quick to make and lower in salt than commercial varieties.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To make the sauce heat the olive oil in a medium-sized pan over medium heat. Add the flour and spice mixture, stirring constantly. Cook for 1 minute.

Step 2

Whisk in the passata and slowly pour in the vegetable stock, stirring constantly to avoid any lumps.

Step 3

Increase the heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, stirring often, for 5-7 minutes until the sauce has thickened. It will continue to thicken as it cools.

Step 4

Add the vinegar. Season with black pepper to taste.

Step 5

Heat the oven to 180°C/Gas Mark 4.

Step 6

Heat the vegetable oil in a pan over medium heat. Add onion and cumin; cook and stir until onion is tender (about 10 minutes).

Step 7

Stir in the beans.

Step 8

Place about 3 tablespoons of bean mixture, a teaspoon of cheddar and an eighth of the mozzarella in the centre of each warm tortilla. Roll up tightly; place, seam side down, in a lightly greased baking dish. When all the enchiladas are made and are lined up in the baking dish spoon over the sauce. Sprinkle the remaining grated cheese on top.

Step 9

Bake for 20-25 minutes until thoroughly heated. Sprinkle with any remaining cheese. Garnish with snipped chives.