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Mexican bean enchiladas
Mexican bean enchiladas
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Whip up tasty bean and chickpea tortilla wraps for a fast and healthy kid-friendly meal.
Ingredients:
  • 9.20 gm olive oil
  • 1 onion, roughly chopped
  • 1 red capsicum, seeded and chopped
  • 220g canned kidney beans, rinsed and drained
  • 220g canned chickpeas, rinsed and drained
  • 390g salsa
  • 8 small corn tortillas
  • 40g tasty cheese
  • 1 avocado, halved, peeled, stone removed, mashed, to serve
  • Sour cream, to serve
Instructions:
  • 1. Preheat the oven to 200°C and lightly grease a 14x24cm baking dish. 2. Heat oil in a non-stick frying pan over medium heat, then sauté the onion and capsicum until softened, about 3 minutes. 3. Add kidney beans and chickpeas, cooking for another 3-4 minutes. 4. Stir in half of the salsa and heat until warmed through. 5. Remove from heat and let cool slightly before moving to the next step.
  • Follow the packet instructions to warm the tortillas until soft. Spread a bit of the bean mixture down the center of each tortilla on a flat work surface. Roll them up into tubes and place in the dish. Top with the remaining salsa and sprinkle with cheese before baking.
  • Bake until the cheese is melted and golden, about 10-15 minutes. Serve with avocado and sour cream.

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