VEGETABLE ENCHILADAS

Ingredients

4 large tortilla wraps 

1 x 175g can red kidney beans

60g feta cheese, grated

60g Cheddar cheese, grated

1 tbsp olive oil

Mexican tomato sauce

1 tbsp olive oil

1/2 small onion, chopped

1 green chilli, halved, seeded and finely chopped

1 garlic clove, crushed

1 x 400g chopped tomatoes

Grated zest of 1/2 lime 

2 tbsp chopped fresh coriander

Salt and pepper

Method

To make the tomato sauce, heat the oil in a pan, add the onion, chilli and garlic, fry over a high heat for a few minutes. Add the tomatoes and simmer without a lid over a low heat, stirring from time to time, for about 10 minutes until the mixture is fairly thick (bit like chutney). If it’s still a little runny, reduce it by boiling over a high heat, stirring continuously. Add the lime zest and coriander, and season with salt and pepper.

Take one tortilla and spread half the tomato sauce over it to within an inch of the edge. Top with half the red kidney beans, sprinkle over half of both the cheeses. Put another tortilla on top and press down a little with your hand so the two tortillas are sandwiched together. Make another tortilla sandwich with the remaining ingredients.

Heat the oil in a frying pan with a wide base, so the tortillas can fit flat. Fry each enchilada for 3-4 minutes on each side or until the tortillas are golden brown and crisp, the filling is hot, and the cheese melted. Slice each enchilada into 6 wedges to serve.