These vegetarian enchiladas are a money-saving gem and they take just a few minutes to make.
- 1 tbsp sunflower oil, plus extra for greasing
- 100g/3½oz frozen chopped onion (or 1 medium onion, peeled and roughly chopped)
- 100g/3½oz mixed frozen peppers (or 1 yellow pepper, de-seeded and sliced)
- 1 x 400g tin chopped tomatoes
- 1 x 400g tin red beans in chili sauce
- 1 tbsp freshly squeezed lime or lemon juice
- 3 heaped tbsp chopped fresh coriander, plus extra to garnish
- 4 x 40g/1½oz ready-made flour tortillas
- 75g/2½oz mature cheddar, coarsely grated
- salt and freshly ground black pepper
- Heat the oil in a large non-stick frying pan over medium heat. Add the onion and peppers and fry for 3–4 minutes, or until softened and beginning to turn golden-brown. Stir in the chopped tomatoes and kidney beans.
- Bring the mixture to a boil, then reduce the heat until the mixture is simmering. Simmer gently for 10 minutes, or until the sauce is thick and glossy.
- Remove the pan from the heat, then stir in the lime juice (or lemon juice) and coriander. Season, to taste, with salt and plenty of freshly ground black pepper.
- Preheat the oven to 200C/180C Fan/Gas 6.
- Brush the insides of a shallow ovenproof dish all over with a little oil. Place one of the flour tortillas in the dish and spoon one-quarter of the bean mixture into the center. Roll up the tortilla and push it to one side of the dish. Repeat the process with the remaining flour tortillas and bean mixture, lining the rolled tortillas up against each other.
- Sprinkle the enchiladas with the grated cheese and bake in the oven for 20 minutes, or until the cheese has melted and turned golden-brown. Just before serving, garnish the enchiladas with fresh coriander.
- To serve, divide the enchiladas equally among the serving plates. Serve with a mixed green salad.