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).