Enchiladas with guacamole

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a tablespoon of oil in a large non-stick pan.

Step 2

Add the onion and fry on a medium heat for 5minutes.

Step 3

Add the chicken and cook for 4-5 minutes on either side.

Step 4

Next add the red peppers, cumin, oregano,sweet chilli, soy sauce, salt and pepper to the pan. Cook for a further 8-10 minutes, until the peppers are soft.

Step 5

Heat the rice in the microwave for 2 minutes then add to the pan with the beans. Mix well.

Step 6

Next, make the sauce by heating a tablespoon of rapeseed oil in a small pot over a medium heat. Once hot, add the garlic and onion and fry for 5 minutes, stirring continuously to avoid burning.

Step 7

Add the vinegar, honey, seasonings, passata and flour and mix well. Leave to simmer for 5-7 minutes, stirring often.

Step 8

Preheat the oven to 180?C.

Step 9

To assemble, divide the chicken and vegetables between the 10 tortillas and fold to create parcels.

Step 10

Place the filled tortilla parcels in a baking dish. Pour overthe tomato sauce and place the enchiladas in the preheated oven for 5 minutes.

Step 11

Remove the dish from the oven, sprinkle with cheese and place back in the oven for 2-3 minutes.

Step 12

Meanwhile, in a small bowl, mash the avocado using the back of a fork. Add the lime juice and season with a pinch of salt and pepper.

Step 13

Serve the enchiladas with a dollop of the mashed avocado