Name: Spicy bean enchiladas with chunky avocado salsa
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: Chunky avocado salsa; 1/2 large avocado, skinned and cubed; 1 1/2 cup cherry tomatoes, halved; 3/4 cup cucumber, peeled and cubed; 1 1/2 tablespoon sweet chilli sauce (to your taste); squeeze lime juice; handful coriander, roughly chopped; Spicy bean enchiladas; 1 tablespoon oil; 1 onion, chopped; 1 stalk celery, chopped; 2 carrots, peeled and grated; 1/2 teaspoon cumin; 400 gram can hot chilli beans in sauce; 400 gram can refried beans; 1/3 cup tomato paste; 1 teaspoon soy sauce; 8 flour tortillas; grated cheese, for sprinkling; sour cream, to serve (optional)

Ingredients

Chunky avocado salsa

1/2 large avocado, skinned and cubed

1 1/2 cup cherry tomatoes, halved

3/4 cup cucumber, peeled and cubed

1 1/2 tablespoon sweet chilli sauce (to your taste)

squeeze lime juice

handful coriander, roughly chopped

Spicy bean enchiladas

1 tablespoon oil

1 onion, chopped

1 stalk celery, chopped

2 carrots, peeled and grated

1/2 teaspoon cumin

400 gram can hot chilli beans in sauce

400 gram can refried beans

1/3 cup tomato paste

1 teaspoon soy sauce

8 flour tortillas

grated cheese, for sprinkling

sour cream, to serve (optional)

Method

1.To make salsa, combine all ingredients in a bowl and set aside.

2.Heat the oil in a large frying pan and add the onion, celery and carrot and cook gently until tender.

3.Mix in the cumin then add the chilli beans, refried beans, tomato paste and soy sauce and simmer for 5-10 minutes, stirring frequently.

4.Place a large spoonful of bean mixture onto each tortilla and roll it up. Place all the rolled tortillas in an ovenproof dish.

5.Spoon the remaining bean mixture down the centre of the dish (over the tortillas) and sprinkle on some grated cheese. Bake at 190°C or grill until filling is piping hot and the cheese has melted.

6.Serve enchiladas hot with a large spoonful of salsa and a dollop of sour cream, if desired.

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Ingredients

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