Mexican bean enchilada
Makes six enchiladas.
3 cups Italian tomato sauce 400g (12oz) tin red kidney beans
¼ teaspoon salt 1 cup red onion thinly sliced 2 cloves garlic crushed or finely chopped 1 cup red capsicum (bell pepper) thinly sliced 1 cup yellow capsicum (bell pepper) thinly sliced 1 cup orange capsicum (bell pepper) thinly sliced 1 teaspoon oil 6 wholemeal tortillas
Garnish: Parmeshew cheese and parsley.
Make the tomato sauce.
In a pot or pan, heat the beans and salt. In a pot or pan saute the onion, garlic, capsicum and oil for around five minutes or until the onion is soft. Spoon the beans and capsicum mix into the centre of the tortilla and roll up. Repeat for all the enchiladas. Put in a lightly oiled baking dish. Cover with the tomato sauce. Bake at 180°C (350°F) for around five minutes or until heated through. Garnish with parmeshew cheese and parsley.