Mexican enchiladas
recipe
Mexican enchiladas
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Ingredients
- 1 410g tin of red kidney beans, drained
- 1 400g tin of chopped peeled plum tomatoes, drained
- 1 198g tin of sweetcorn, drained
- 2 cloves crushed garlic
- 1 finely chopped red onion
- 1 tbsp olive oil
- 1 tbsp Tabasco
- Large bunch coriander, finely chopped
- 150g low-fat cream cheese
- 8 flour tortillas
Serves:
4
Directions
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- Place the olive oil and the red onion in a warm pan and allow the onion to soften for 2 minutes. Add the garlic and red kidney beans and stir together. Allow to cook for 1-2 mintues.
- Add the tomatoes, sweetcorn and Tabasco and continue stirring. Allow to cook for a further 3 minutes. Finally, add the coriander and leave to cook for another minute.
- While the ingredients cook, take the tortillas and place them under a hot grill for a minute to warm. When ready, spread some cream cheese on each of the tortillas.
- Spoon the bean mixture into the middle of each tortilla and fold to eat.
Source: Canned Food UK
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