Mexican bean enchiladas

Step 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.

Step 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.

Step 3

Bake for 10-15 minutes or until cheese melts and is golden. Serve with avocado and sour cream.