Cheesy bean enchiladas

Soft wraps rolled around a smoky bean filling and baked under a blanket of melted cheese.

Ingredients

• 15 ml Olive oil
• 1 Onions, chopped
• 2 Peppers, diced
• 0.5 Garlic, about 3 cloves, crushed
• 5 g Ground cumin
• 5 g Smoked paprika
• 2 g Chilli powder, leave out for a mild version
• 400 g Black beans, drained and rinsed
• 400 g Kidney beans, drained and rinsed
• 150 g Sweetcorn, drained
• 20 g Tomato purée
• 500 g Passata
• 8 Tortilla wraps
• 200 g Cheddar, grated

Method

1. Heat the oil and soften the onion and peppers for 8 minutes. Stir in the garlic, cumin, paprika and chilli for 1 minute.
2. Add the beans, sweetcorn, tomato purée and half the passata. Simmer for 5 minutes, mashing a few beans against the pan so the filling holds together.
3. Heat the oven to 200°C (180°C fan). Mix the rest of the passata with 100ml of water and a pinch of salt, and spread a third of it over the bottom of a large baking dish.
4. Spoon the filling down the middle of each wrap, add a little cheese, roll up and lay seam-side down in the dish.
5. Pour the rest of the sauce over the top, scatter over the remaining cheese and bake for 20 minutes until bubbling and golden.