Mexican bean enchiladas

Wrap up super simple tortillas filled with fibre-rich beans and chickpeas for a quick meal to feed the kids.

Recipe «Mexican bean enchiladas» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp olive oil, 1 onion, roughly chopped, 1 red capsicum, seeded and chopped, 220g canned kidney beans, rinsed and drained, 220g canned chickpeas, rinsed and drained , 1 1/2 cups ready-made tomato salsa, 8 small corn tortillas, 1/3 cup grated tasty cheese , 1 avocado, halved, peeled, stone removed, mashed, to serve, Sour cream, to serve.

Ingredients:

• 2 tsp olive oil 
• 1 onion, roughly chopped 
• 1 red capsicum, seeded and chopped 
• 220g canned kidney beans, rinsed and drained 
• 220g canned chickpeas, rinsed and drained 
• 1 1/2 cups ready-made tomato salsa 
• 8 small corn tortillas 
• 1/3 cup grated tasty cheese 
• 1 avocado, halved, peeled, stone removed, mashed, to serve 
• Sour cream, to serve 

Instructions

1. Preheat oven to 200°C. Lightly grease a 14x24cm baking dish. Heat the oil in a non-stick frying pan over medium heat. Add the onion and capsicum and cook for 3 minutes or until softened. Add the kidney beans and chickpeas andcook for another 3-4 minutes. Stir through half of the salsa and cook until warmed through. Remove from heat and set aside to cool slightly.
2. Warm the tortillas according to packet instructions so they are soft and easier to roll. Place on a flat work surface and spoon a little of the bean mixture along the middle of each tortilla. Roll up to form a tube then place in the prepared dish. Drizzle with the remaining salsa and sprinkle with cheese.
3. Bake for 10-15 minutes or until cheese melts and is golden. Serve with avocado and sour cream.