Ham Enchiladas

Serves 4-6, Prep and Cook 45 mins

1 red onion, finely chopped 2 cloves garlic, crushed

1 tsp ground coriander

1 tsp ground cumin

500g leftover sliced ham,

finely chopped

200g jar mild taco sauce 310g can corn kernels, drained 400g can red kidney beans,

drained

½ cup chopped fresh coriander,

plus extra, to serve

4 green spring onions,

thinly sliced

6 tortillas

1½ cups grated mozzarella

1 tsp ground paprika Green salad, sour cream

and sliced red chilli, to serve

1 Heat an oiled, large frying pan over a medium to high heat. Add onion and garlic. Cook, stirring, until soft. Add ground coriander and cumin. Stir for 30 seconds. Add ham, taco sauce and corn. Cook, stirring, until hot.

2 Place beans in a medium bowl. Lightly mash. Stir into ham mixture with the fresh coriander and onions.

3 Divide ham mixture evenly over the centre of the tortillas (about ¾ cup mixture on each). Roll up to enclose. Place seam-side down, side-by-side, in a lightly greased, large ovenproof dish. Sprinkle with mozzarella and paprika.

4 Cook in a hot oven (200C) for about 20 minutes, or until cheese is melted and golden brown.

5 Serve enchiladas with green salad and sour cream. Garnish with extra coriander and chilli.