Black bean, pepper and sweetcorn enchiladas
You need
- 4 wholemeal wraps
- 1 tin black beans (400 g), drained
- 2 peppers
- 1 onion
- 1 small tin sweetcorn (about 200 g), drained
- 1 tin chopped tomatoes (400 g)
- 2 teaspoons smoked paprika
- 40 g cheddar, grated (a piece a little bigger than a matchbox)
Method
- Heat the oven to 200°C (180°C fan). Fry the chopped onion and peppers in 1 tablespoon of oil for 6 minutes. Add the paprika for 1 minute.
- Add the beans, sweetcorn, half the tomatoes and a pinch of salt. Cook for 3 minutes.
- Spoon the filling down the middle of each wrap, roll it up and place it seam side down in an oven dish, packed in snugly.
- Spread the rest of the tomatoes over the top and scatter with the cheese. Bake for 20 minutes, until bubbling and golden.
- Serve 2 each. Cool the rest and put it in the fridge.
Remember this: Roll, seam side down, sauce and cheese on top, 20 minutes.
Lunch tomorrow
Reheated until steaming.
Other swaps
Gluten-free: corn tortillas.
Contains
Cereals containing gluten (wheat), milk. Always check the labels on what you buy.
Nutrition per portion
| Energy | Protein | Fibre | Saturated fat | Salt |
|---|---|---|---|---|
| 774 kcal | 32 g | 26 g | 8.4 g | 2.5 g |
Not cooked yet. After three cooks it counts as learned and the method steps back.