Bean Enchiladas

Ingredients

• Medium corn tortillas, soft4
• Cooked black beans, drained300 g
• Canned crushed tomatoes350 g
• Melting cheese, grated100 g
• Onion, finely diced60 g
• Cooking oil1 tbsp
• Ground cumin1 tsp
• Chili powder½ tsp

Method

1. Heat oven to 190°C; cook onion in oil over medium heat 5 minutes, then stir in cumin, chili and tomatoes for 5 minutes.
2. Roughly mash beans and mix with a third of the tomato sauce and a third of the cheese.
3. Warm tortillas in a dry pan until flexible, divide filling among them, roll and lay seam-side down in a baking dish.
4. Cover with remaining sauce and cheese and bake 18–22 minutes until bubbling and hot in the center.

Tap an ingredient or step to tick it off as you cook.