Mex­i­can bean en­chi­lada

New Zealand Fitness - - FIT FOOD -

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.

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