Cheat’s en­chi­ladas

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Serves 4-6

Takes 30 mins

2 x 410g tins red kid­ney beans, drained

8 spring onions, thinly sliced 2 hand­fuls co­rian­der, chopped 500ml Ched­dar, grated

12 small tor­tillas 45ml olive or avo­cado oil 2 x 410g tins Mex­i­canstyle toma­toes 1 Mix to­gether the beans, onions, co­rian­der and cheese. Sea­son. Spoon the fill­ing on ½ of the tor­tillas and fold over to close. 2 Heat oil on medi­umhigh and fry the tor­tillas in batches for about 5 min­utes or un­til golden on both sides and the cheese has melted. 3 Serve the en­chi­ladas with the toma­toes (hot or cold).

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