Spicy Bean Enchiladas
Ditch the takeaway and cook these instead. Saturday night cooking is meant for meals like these
- Serves:
- 4
- Ready in:
- 15 to 30 mins
Method
- 1
Preheat the oven to 200C/400F/Gas 6. Heat the oil in a pan and cook the pepper and onion for five minutes until softened. Stir in the beans.
- 2
Divide the bean mixture between the tortillas and sprinkle with a little cheese (reserve some) then roll up and lay snugly in an ovenproof dish.
- 3
Spoon over the cream and scatter with the green chilli and reserved cheese. Cover the dish with foil and bake for ten minutes, then remove the foil for a further ten minutes until golden and piping hot.
Spicy Bean Enchiladas was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 1
Preheat the oven to 200C/400F/Gas 6. Heat the oil in a pan and cook the pepper and onion for five minutes until softened. Stir in the beans.
- 2
Divide the bean mixture between the tortillas and sprinkle with a little cheese (reserve some) then roll up and lay snugly in an ovenproof dish.
- 3
Spoon over the cream and scatter with the green chilli and reserved cheese. Cover the dish with foil and bake for ten minutes, then remove the foil for a further ten minutes until golden and piping hot.
Ditch the takeaway and cook these instead. Saturday night cooking is meant for meals like these
Spicy Bean Enchiladas was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
