Bean Enchiladas

Ingredients:

Filling:
2 small or 1 large onion, chopped finely

2 garlic cloves, crushed

150g mushrooms, quartered

2 large carrots, chopped finely

An inch slice of a large swede

Few large leaves of kale

2 tins tomatoes

1 tin borlotti beans 

1 tin red kidney beans

1 tbsp paprika

1 tbsp ground coriander

Pinch of cumin

Sprinkle of dried coriander leaves (or some fresh chopped coriander if available)

2 tbsps olive oil

1 tbsp lime juice

Packet of tortilla wraps

Grated cheese

Method:

1. Gently heat oil in pan. Add the chopped onion & garlic, gently fry until soft. 
2. Add mushrooms, kale, swede & carrot. Fry for a few mins. 
3. Add the paprika, coriander (ground & dried), cumin & lime juice and stir well to coat all the vegetables. 
4. Add the tins of beans & tomatoes and mix well. 
5. Simmer on a low heat for 20 mins or until the vegetables are soft. 
6. Place a large spoonful into each wrap & fold them up, place them side by side in a rectangular ovenproof dish.
7. Sprinkle lots of grated cheese on top & grill for a few minutes until golden brown. Or if you prefer a crispier enchilada place in the oven at 180C for 20-30 mins.

Serve with a green salad, guacamole, salsa & sour cream dips, tortilla chips etc for a delicious Mexican meal.

NB Alternative: the filling could also be served with rice