Bean and vegetable enchiladas…

• YIELD: 2 Servings
• PREP: 5 mins
• COOK: 15 mins
• READY IN: 20 mins

Ingredients

• 1 Onion Diced
• 1 Zucchini Diced
• 1 Celery Rib Diced
• 1 Can Red Kidney Bean Drained & Rinsed
• 1 Can Crushed Tomatoes
• 1 Tsp Cinnamon
• 1 Tsp Cumin
• 1 Tsp Chilli Flakes
• 1 Tsp Paprika
• 1/4 Cup Coriander
• 4 Wholegrain Tortillas
• 1 Cup Homemade Salsa, Or In A Jar
• Tofutti 'Better than sour cream'

Instructions

1. Saute the onions, celery and zucchini, until soft
2. Add the cinnamon, cumin, chilli and paprika, and stir until fragrant
3. Add tomatoes and kidney beans
4. Cook for five minutes until heated
5. Add coriander and take off heat
6. Spread one half of the tortilla with the Tofutti sour cream
7. Top with the bean mixture and roll up
8. Do this with the rest of the tortillas, and keep the leftover beans for the Mexican layered guacamole
9. Place the enchiladas in an oven proof dish and top with the salsa
10. Cook at 180C for 8 to 10 minutes until a little bit crispy!

• CUISINE: Mexican
• COURSE: Main Meals
• SKILL LEVEL: Easy