Bean enchiladas

Leftovers for lunch: Bean enchiladas.
Leftovers for lunch: Bean enchiladas. 
Difficulty
Easy
Dietary
Kid-friendly

A recipe from the Good Food collection.

Ingredients

2 teaspoons light olive oil

½ onion, thinly sliced

1 garlicclove, crushed

1 teaspoon ground cumin

3 tablespoons salt-reduced vegetable stock

2 tomatoes, peeled, deseeded and chopped

2 teaspoons tomato paste

425g tinned three-bean mix, drained and rinsed

1 tablespoon chopped coriander leaves

4 flour tortillas

1/2 small avocado, chopped

60g light sour cream

1 small handful coriander sprigs

60g shredded lettuce

Method

1. Preheat the oven to 170°C.

2. Heat the oil in a frying pan over medium heat. Add the onion and cook for 3-4 minutes, or until just soft. Add the garlic and cook for a further 30 seconds.

3. Add the cumin, vegetable stock, tomato and tomato paste and cook for 6-8 minutes, or until thick.

4. Add the beans to the sauce and cook for 5 minutes, then add the coriander.

5. Meanwhile, wrap the tortillas in foil and warm in the oven for 3-4 minutes.

6. Place a tortilla on a plate and spread with a large scoop of the bean mixture.

7. Top with some avocado, sour cream, coriander sprigs and lettuce. Roll the enchiladas up, tucking in the ends. Cut each one in half to serve.

Tip: These make great for school or work lunchboxes - so double the quantity of ingredients and use a freezer block to keep the finished enchiladas cool the following day.