Enchiladas

Enchiladas
3rd December 2018 Caroline Mason

This recipe is super easy to make. I normally cook this just before I need to go shopping as I normally have most of the ingredients in the cupboard. I buy frozen onions, peppers and garlic to reduce waste, and always have them in!

INGREDIENTS

1 can kidney beans

1 can mixed beans

2 table spoon tomato puree

2 can chopped tomatoes

Garlic

Chopped onion

1 teaspoon chilli, smoked paprika, marjoram

Mushrooms

Peppers

6 tortilla wraps

Cheese (I use Violife)

Spinach

METHOD

Add all the ingredients to a pan and cook for about 15 minutes (except for the tortilla wraps and cheese). When the chilli is made, add to a tortilla wrap, and place in an oven dish – repeat until you’ve used the tortilla wraps. Add some left over chilli on top of the wraps and add the cheese. Bake in the oven for about 10 minutes. Serve with leafs! Left overs can be used for lunch the next day (or seconds!)