Mexican Enchiladas

Course: Starter - Dish: Vegetarian - Serves: 4

For a modern and contemporary dish, try this recipe for a taste of Mexico!
20 minutes to prepare and cook. Serves 4.

Method:

1. Place the olive oil and the red onion in a warm pan and allow the onion to soften for 2 minutes. Add the garlic and red kidney beans and stir together. Allow to cook for 1-2 minutes. 2. Add the tomatoes, sweetcorn and Tabasco and continue stirring. Allow to cook for a further 3 minutes. Finally, add the coriander and leave to cook for another minute. 3. While the ingredients cook, take the tortillas and place them under a hot grill for 1 minute to warm. When ready, spread some cream cheese on each of the tortillas. 4. Spoon the bean mixture into the middle of each tortilla and fold to eat.

Nutritional information per serving:

Per serving: Calories: 370 Fat: 6g Protein: 18g Carbohydrates: 87g

Canned sweetcorn is a source of folic acid which, helps normal growth development and cell renewal

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