Spicy Bean Enchiladas

Name: Spicy Bean Enchiladas
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tbsp sunflower oil; 1 large red pepper, deseeded and chopped; 1 onion, chopped; 2 x 395g cans essential Waitrose Kidney Beans in Chilli Sauce; 1/4 tsp cayenne pepper; pack of 8 plain flour tortillas; 75g vegetarian Cheddar, grated; 170ml tub essential soured cream; 1 green chilli, chopped

Serves: 4

Ready in: 15 to 30 mins

Cost Cutting Eco Friendly Freezes Well Quick Make

Know your nutrients

Calories

643 -

Fat

23.6g -

Saturates

10.4g -

Sugars

17.8g -

Salt

2.34g -

Protein

24.9g -

Carbs

78.3g -

Fibre

12g -

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Ditch the takeaway and cook these instead. Saturday night cooking is meant for meals like these

Ingredients
Method

Ingredients:

1 tbsp sunflower oil
1 large red pepper, deseeded and chopped
1 onion, chopped
2 x 395g cans essential Waitrose Kidney Beans in Chilli Sauce
1/4 tsp cayenne pepper
pack of 8 plain flour tortillas
75g vegetarian Cheddar, grated
170ml tub essential soured cream
1 green chilli, chopped

method:

Preheat the oven to 200C/400F/Gas 6. Heat the oil in a pan and cook the pepper and onion for five minutes until softened. Stir in the beans.
Divide the bean mixture between the tortillas and sprinkle with a little cheese (reserve some) then roll up and lay snugly in an ovenproof dish.
Spoon over the cream and scatter with the green chilli and reserved cheese. Cover the dish with foil and bake for ten minutes, then remove the foil for a further ten minutes until golden and piping hot.

Print Recipe www.waitrose.com